Ingredients
Scale
- 2–3 pounds chuck roast
- 3 dried guajillo peppers
- 1 large onion
- 4 garlic cloves
- 6 cups low-sodium beef broth
- Fresh cilantro for garnish
- Corn tortillas
Instructions
- Cut the chuck roast into large chunks and season with salt and pepper.
- In a pot, heat oil over medium-high heat and sear the meat until browned on all sides.
- Blend soaked guajillo peppers, onion, garlic, cumin, and oregano until smooth.
- Pour the sauce over the meat and add enough beef broth to cover it. Simmer then reduce heat to low.
- Cover and cook for about two hours or until the meat is fork-tender.
- Shred the meat with two forks and warm corn tortillas on a skillet.
- Assemble tacos by filling tortillas with shredded meat and garnishing with cilantro and onions.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (100g)
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg