Ingredients
- Beef chuck roast
- Dried guajillo peppers
- Onion
- Garlic cloves
- Fresh cilantro
- Low-sodium beef broth
- Corn tortillas
Instructions
- Soak dried guajillo peppers in hot water for 15 minutes until softened. Blend with onion, garlic, and some beef broth until smooth.
- Cut beef chuck roast into chunks, season with salt, and coat with the marinade.
- Place the seasoned meat in a pot or slow cooker with remaining beef broth. Cook on low heat for 6 hours until tender.
- Shred the cooked meat and return it to the pot with additional broth.
- Toast corn tortillas in a skillet, fill with shredded meat, and top with chopped onions and cilantro.
- Serve alongside the dipping broth for added flavor.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg