Ingredients
- Chuck Roast
- Yellow Onions
- Garlic
- Ground Cumin
- Chili Powder
- Beef Broth
- Corn Tortillas
- Fresh Cilantro, Lime, and Salsa
Instructions
- Season the chuck roast with salt and pepper; let it rest at room temperature.
- Sauté diced onions in oil in a large pot until translucent (about 5 minutes).
- Stir in minced garlic, ground cumin, and chili powder until fragrant.
- Add the seasoned roast and beef broth to the pot, bringing it to a boil. Then reduce heat to low, cover, and simmer for 3-4 hours until fork-tender.
- Shred the cooked beef with two forks.
- Warm corn tortillas on a skillet until slightly crispy.
- Assemble tacos by adding shredded beef and your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg