Brown sliced onions and set aside. Brown large hunks of beef chuck roast in olive oil. Season with hot Mexican spice mixture, add roasted tomatoes and onions. Simmer for 2 to 3 hours.
For salsa, roast pasillas and red peppers:
Mix peppers with red onion, cilantro and lime juice:
Shred meat, serve on fried tortillas with salsa, lettuce and cheese.
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