shredded beef tacos... 2 hours and 45 minutes

the goods:

2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
1 boneless beef chuck roast, excess fat trimmed
flour tortillas
10 ounces frozen corn, thawed
1 pint grape tomatoes, quartered
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
avocado, chopped
16 ounces sour cream
1/4 cup fresh lime juice
1/2 cup cilantro, chopped

Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.



Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 and 1/2 hours.



While beef is cooking stir together sour cream, lime juice, and cilantro. Season with salt and pepper. Refrigerate.
Combine corn with tomatoes, oil, and vinegar. Season with salt and pepper. Refrigerate.



Transfer beef to a bowl. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper.



Serve beef with tortillas, corn relish, avocado, sour cream, and shredded cheese and salsa if desired.