Ingredients
Scale
- 3–4 pounds chuck roast
- 5 dried guajillo chiles
- 1 large onion
- 6 garlic cloves
- 2 teaspoons cumin powder
- Low-sodium beef broth (for marinating and cooking)
- Corn tortillas
Instructions
- Prepare the chiles by removing stems and seeds; toast in a skillet until fragrant.
- Blend toasted chiles with onion, garlic, cumin, and beef broth until smooth.
- Marinate the chuck roast in the mixture for at least 2 hours or overnight.
- Cook marinated beef in a slow cooker on low for 8 hours or until tender.
- Shred the cooked beef and reserve some broth for dipping.
- Assemble tacos using warm tortillas filled with shredded beef, topped with cilantro and onions.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg