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Prepare the Meat:
Rinse the chuck roast and ribs. Place in a large pot or slow cooker.
Add Onion and Water:
Add the halved onion to the pot.
Pour in 7-8 cups of hot water, enough to cover the meat.
Cook the Meat:
Bring to a boil, then reduce to a simmer.
Cook covered for about 3–4 hours, until the meat is very tender and falling off the bone.
Shred the Meat:
Remove meat from broth and shred finely using two forks. Discard bones and onion.
Make Tacos:
Dip corn tortillas briefly into the hot consommé (broth).
Fill tortillas with shredded meat.
Serve with your favorite toppings such as chopped onions, cilantro, lime wedges, and salsa.
Serving and Storage Tips
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