Ingredients
Scale
- 3 lbs beef chuck roast
- 4 dried guajillo peppers
- 1 large onion
- 5 garlic cloves
- 4 cups low-sodium chicken broth
- Fresh cilantro
- Corn tortillas
Instructions
- Cut the beef chuck roast into large chunks and season generously with salt and pepper. In a heavy pot, brown the meat on all sides over medium-high heat for about 5-7 minutes.
- Toast the dried guajillo peppers until fragrant, then soak them in hot water for about 10 minutes. Blend soaked peppers with garlic, onion, and chicken broth until smooth.
- Pour the sauce over the browned beef, adding more broth if needed to cover halfway. Bring to a gentle simmer.
- Cover and slow cook for about 3 hours or until the beef is fork-tender; alternatively, cook in a slow cooker on low for 6 hours.
- Shred the cooked meat with two forks and mix it back into the sauce.
- Warm corn tortillas on a skillet, fill each tortilla with shredded meat, and garnish with fresh cilantro and onions. Serve hot with consomé for dipping.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg