Ingredients
Scale
- 2–3 lbs chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 medium onions, sliced
- 4 cloves fresh garlic, minced
- 1 cup fresh cilantro, chopped (for garnish)
- Juice of 2 limes (about ¼ cup)
- 10 corn tortillas, soft and pliable
- 4 cups beef broth or water
- 2 tsp ground cumin
- 2 tsp dried oregano
- Salt to taste
- Oil for searing
Instructions
- Prepare the chiles by removing stems and seeds; rinse under cold water.
- Soak the cleaned chiles in boiling water for about 10 minutes until soft.
- Blend soaked chiles with garlic, onions, cumin, oregano, salt, and one cup of soaking liquid until smooth.
- In a large pot over medium-high heat, sear the chuck roast in oil until browned on all sides.
- Pour in the beef broth or water and blended sauce over the meat; bring to a boil before reducing heat to low.
- Simmer for about 3 hours until the meat is tender and shreds easily.
- Shred the meat with two forks and warm tortillas briefly on a skillet.
- Fill each tortilla with shredded meat and top with fresh cilantro and lime juice; serve with dipping broth on the side.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg