For the Shredded Beef

1. Heat the oil in a large skillet on medium high heat. Season the chuck roast with 1 tsp of the salt and 1/2 tsp of the pepper.
2. Sear the roast for about 5 minutes on each side, until it is nicely browned.
3. While the roast browns, chop the onion.
4. Remove the roast from the skillet and place in the slow cooker. Add onion, remaining salt and pepper, garlic, ancho chili powder, Mexican oregano, and cumin to the skillet and cook for about 3 to 5 minutes, until onion is translucent and spices are fragrant.
5. Add the canned crushed tomato to the skillet and stir. Bring to a simmer and cook for about 5 minutes.
6. Add the tomato mixture to the slow cooker and cook on low for 8 hours.

For the Poblano Crema

1. Heat the oven to 450 degrees. Cut the stem end off the poblanos, cut in half lengthwise and remove the seeds. Place on a baking sheet and roast on the bottom rack of the oven for about 30 minutes until skin is blistered and pulling away, being sure to turn over halfway through cooking. After roasting, place in a gallon freezer bag and seal to allow the chilies to sweat, making for easier removal of the skin.
2. While the chilies sweat, heat the oil in a small saucepan on medium heat. Add the onion and garlic and saute until onion is translucent and softened, about 5 minutes.
3. While the garlic and onion cook, remove the skin from the chilies.
4. Add the heavy cream to the saucepan, and cook until cream is very warm but not simmering, about 3 minutes. Add the salt and pepper. Then, add the chilies to the saucepan and stir to warm them through.
5. Pour the contents of the saucepan into a blender and add the lime juice. Blend until the mixture is smooth.

For the Pickled Red Onion

1. Slice the red onion very thinly.
2. In a pint size glass jar, place the orange juice, apple cider vinegar, water, granulated sugar, salt and pepper corns.
3. Tightly seal the jar and give it a good shake.
4. Add the red onion to the jar. It will seem like the onion slices won’t fit inside, but with some work a large thinly sliced onion should all fit. If not, save remaining sliced onion for another use.
5. Shake the jar again, and refrigerate for several hours before using.