Ingredients
Scale
- 2 lbs chuck roast
- 6 dried guajillo chiles
- 1 tsp cumin
- 4 garlic cloves
- 12 corn tortillas
- 2 cups beef broth
Instructions
- Prepare the Meat: Cut chuck roast into large chunks, season with salt and pepper, and sear in a hot skillet until browned on all sides.
- Soak the Chiles: In boiling water, soak dried guajillo chiles until softened (about 15 minutes). Remove stems and seeds before blending.
- Blend the Sauce: Combine soaked chiles, garlic cloves, cumin, and beef broth in a blender. Blend until smooth; adjust seasoning as needed.
- Cook the Meat: Place seared meat in a slow cooker or Dutch oven. Pour blended sauce over it and cook on low for about 6 hours until tender.
- Assemble the Tacos: Shred cooked meat using two forks. Warm tortillas on a skillet then fill each with shredded meat.
- Serve with Sides: Garnish tacos with diced onions and fresh cilantro. Serve alongside lime wedges for added zest.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg