Ingredients
Scale
- 3 lbs beef chuck roast
- 5 dried guajillo chiles
- 4 cloves garlic
- 1 onion
- 2 tsp ground cumin
- Corn tortillas
- Chopped cilantro and diced onions (for garnish)
Instructions
- Cut the beef into chunks; season with salt. Sear in a heavy pot until browned on all sides.
- Soak guajillo chiles in boiling water for 15 minutes until softened.
- Blend soaked chiles, garlic, cumin, and some soaking liquid until smooth.
- Combine the blended sauce with the seared meat; add enough water to cover. Simmer on low heat for 2 hours until tender.
- Shred the cooked meat and return it to the sauce.
- Warm corn tortillas; fill with shredded meat and top with chopped onions and cilantro.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (100g)
- Calories: 290
- Sugar: 1g
- Sodium: 590mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg