Description
Succulent beef tucked away in warm tortillas with rich flavors and colorful toppings, making these tacos an unforgettable experience.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 dried guajillo chiles
- 3 garlic cloves
- 1 onion, chopped
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- Chopped onion, cilantro, and lime for serving
Instructions
- Soak the guajillo chiles in hot water for about 15 minutes until softened.
- Blend the softened chiles, garlic, onion, beef broth, cumin, oregano, salt, and pepper until smooth.
- Sear the beef in a large pot or Dutch oven over medium-high heat until browned on all sides.
- Pour the blended sauce over the beef, adding more broth to ensure it’s mostly submerged.
- Simmer for 3-4 hours until the beef is tender and easy to shred.
- Shred the beef and serve in warm tortillas, topped with onion, cilantro, and lime juice.
Notes
For deeper flavors, prepare the beef a day in advance or use a pressure cooker for faster results.
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg