Ingredients
Scale
- 2 lbs beef chuck roast
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, quartered
- 4 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon oregano
- Salt and black pepper to taste
- 4 cups beef broth
- Corn tortillas
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Remove stems and seeds from dried chiles; soak them in hot water for about 15 minutes.
- Blend soaked chiles with onion, garlic, cumin, oregano, salt, pepper, and one cup of soaking liquid until smooth.
- In a large pot or Dutch oven, place the chuck roast and pour the blended sauce over it. Add enough water to cover the meat.
- Cover and simmer on low heat for about three hours or until the meat is fork-tender. Alternatively, cook in a slow cooker on low for six hours.
- Shred the cooked beef using two forks and return it to the pot to soak up the broth.
- Warm corn tortillas on a skillet; fill each tortilla with shredded beef and garnish with chopped onions and cilantro.
- Serve with consomé on the side for dipping.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 410
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg