Ingredients
1 (2-pound) boneless chuck roast (about 2 1/4 inches thick)
2 pounds English-cut beef short ribs (about 3 ribs)
2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
Adobo
8 cups water
1 cup finely chopped white onion, rinsed
1/3 cup finely chopped fresh cilantro
Canola oil, for greasing
32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas
Lime wedges, for serving
How to Make It
Step 1
Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.
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