Smokey Beef Tacos and Three Dressings (yes, use all three)

From Martha Stewart

2 to 3 tablespoons chopped canned chipotle chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
Coarse salt and ground pepper
1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
16 corn tortillas (6-inch), lightly toasted

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 1/2 hours.
Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

(Um...I just put it all in the crock.)

Avacodo - Red Onion Relish

2 diced avocados
1 finely chopped medium red onion
1 tablespoon fresh lime juice
Salt and pepper


Corn and Tomato Sala

1 10-ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
Salt and pepper

Cilantro Lime Crema

16 ounces reduced-fat sour cream
1/4 cup fresh lime juice
1/2 cup chopped cilantro
Salt and pepper