Ingredients
- Chuck Roast (2-3 lbs)
- Dried Guajillo Chiles
- Dried Ancho Chiles
- Onion (1 large)
- Garlic Cloves (6)
- Cilantro Stems
- Lime Juice (from 2 limes)
Instructions
- Soak dried guajillo and ancho chiles in hot water for 20 minutes until softened.
- Blend soaked chiles with onion, garlic, cilantro stems, lime juice, and salt until smooth.
- Sear the chuck roast in a large pot over medium-high heat until browned on all sides.
- Pour blended sauce over the meat and add enough water to cover it. Bring to a boil, then reduce heat and simmer for 3 hours until fork-tender.
- Remove meat from pot to rest briefly before shredding into bite-sized pieces.
- Dip corn tortillas into the broth briefly, fill with shredded meat, and serve hot with onions and cilantro on top.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (170g)
- Calories: 440
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 95mg