Ingredients
Scale
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cloves garlic
- 1 large onion, chopped
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cups beef broth
- 8 small corn tortillas
- Fresh cilantro, chopped, for garnish
- Chopped onions and lime wedges for serving
Instructions
- Soak the dried guajillo and ancho chiles in hot water for about 15 minutes until softened. Blend the chilies with garlic, onion, cumin, oregano, salt, and a little water until you get a smooth paste.
- Season the beef chunks with salt and pepper, then sear them in a hot skillet until browned on all sides.
- Transfer the beef to a slow cooker or Dutch oven, pour the chili marinade over, add bay leaves and beef broth. Cook on low for 6-8 hours until tender and shredable.
- Once cooked, remove the beef from the liquid and shred using two forks. Return the shredded beef to the cooking liquid to soak up more flavor.
- Heat corn tortillas until warm and slightly crispy. Fill each with shredded beef, fold or roll, and for extra crunch, fry briefly in a skillet until edges are crispy and golden.
- Serve the tacos topped with chopped onions, cilantro, and lime. Pour some broth on the side for dipping.
Notes
- Use high-quality dried chiles for the best flavor.
- Feel free to add additional toppings like sliced radishes or cheese.
- You can prepare the chili marinade ahead of time for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg