Ingredients
- Beef chuck roast
- Dried guajillo and ancho chiles
- Yellow onion
- Garlic
- Cumin
- Oregano
- Corn tortillas
- Low-sodium beef broth
Instructions
- Soak dried chiles in hot water for 15 minutes until softened. Blend with garlic, onion, cumin, oregano, and reserved soaking water until smooth.
- In a large pot over medium-high heat, sear the beef chuck roast on all sides until browned (about 4-5 minutes per side).
- Pour the blended chile mixture over the meat and add enough beef broth to cover it completely. Bring to a boil, then reduce heat and simmer for 2 hours until tender.
- Remove the meat from the pot, let it cool slightly, then shred it using two forks.
- Warm corn tortillas on a skillet, fill with shredded beef, and top with chopped onions and cilantro.
- Serve tacos with reserved broth (consommé) on the side for dipping.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg