Ingredients
Units
Scale
- 2 lbs Beef chuck roast
- 4 cups Beef broth
- 3 Dried guajillo chiles
- 2 Dried ancho chiles
- 1 Medium onion, chopped
- 4 cloves Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Smoked paprika
- Salt and pepper to taste
- Corn tortillas (for serving)
- Shredded cheese (optional)
- Chopped cilantro and onions (for garnish)
Instructions
- Combine the beef chuck roast, beef broth, guajillo chiles, ancho chiles, chopped onion, minced garlic, ground cumin, oregano, smoked paprika, salt, and pepper in a large pot.
- Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 120-180 minutes until the beef is fork-tender.
- Remove the beef from the pot and shred it using a fork.
- Reserve the cooking liquid as it serves as a flavorful broth for dipping the tacos.
- Heat corn tortillas in a skillet, fill each with the shredded beef, and add cheese on top if desired.
- Serve the tacos with chopped cilantro and onion, accompanied by the reserved broth for dipping.
Notes
Allow the beef to simmer until tender for the best flavor. Soak the chiles before blending to release their flavors.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg