Ingredients
Scale
- 2–3 pounds chuck roast
- 4 dried guajillo chiles
- 4 dried ancho chiles
- 1 medium onion
- 4 garlic cloves
- 4 cups beef broth
- Corn tortillas
- Chopped onion and cilantro for serving
Instructions
- Remove stems and seeds from guajillo and ancho chiles; soak in hot water for 15 minutes.
- Blend softened chiles with chopped onion, garlic, and 1 cup beef broth until smooth.
- Sear seasoned chuck roast pieces in a pot until browned on all sides.
- Add chile paste and remaining beef broth; stir to combine.
- Cover pot and simmer on low heat for about 3 hours or until meat is tender enough to shred.
- Warm corn tortillas in a skillet; fill with shredded meat mixture and serve with sauce.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg