Ingredients
- 2 small red onions
- 1 plum tomato, halved lengthwise
- 1/4 cup vegetable oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1/3 cup fresh cilantro leaves and stems, roughly chopped
- 2 teaspoons smoked paprika
- 2 teaspoons light brown sugar
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cloves garlic, chopped
- 2 medium chipotle peppers in adobo
- 3/4 cup plus 1 tablespoon cider vinegar
- 3 pounds beef chuck roast, cut into 2-inch chunks
- Grilled corn tortillas, for serving
- Suggested garnishes: sliced avocado, cilantro leaves, sour cream
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