Slow-Cooked Smoky Beef Tacos

Place the roast in a slow cooker, and then add the garlic, onions, lime juice, olive oil, spices, and salt and pepper. Massage all the ingredients into the meat and let it sit for 15 minutes. Top with the chili pepper, cilantro and beer, and then cover. Set the slow cooker to high and cook for 4 hours on high or 6 hours on low.

Once the meat is tender and falling apart, remove it from the pot, put it onto a cutting board and use two forks to shred it, discarding any bones and extra fat. Cover meat to keep it warm and set it aside.

Skim off as much fat as you can from the liquid in the slow cooker and drizzle some of the remaining juices over the meat to keep it moist and flavorful.

Using tongs, toast the tortillas very lightly over a low burner. Tortillas will toast quickly, in 10-15 seconds. Be very careful with this step.

Prior to serving, prepare your desired toppings and place each in individual serving dishes. Put shredded beef into tortillas and top with toppings if desired.

Topping suggestions:
– Cotija cheese
– Guacamole or sliced avocados
– Shredded cabbage
– Chopped cilantro
– Lime wedges
– Salsa
– Spicy crema Mexicana (or sour cream mixed with some diced chipotles in adobo)
– Chopped fresh jalapenos
– Sliced radishes