Ingredients
Scale
- 3 lbs beef chuck roast or brisket, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 1 onion, chopped
- 2 cups beef broth
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt to taste
- Corn tortillas
- Fresh cilantro, chopped (for garnish)
- Chopped onions (for garnish)
- Lime wedges (for serving)
Instructions
- Soak the dried guajillo and ancho chilies in hot water until softened. Blend with garlic, onion, cumin, black pepper, oregano, and some beef broth until smooth.
- In a slow cooker or Dutch oven, add the beef chunks and pour the chili sauce over. Add bay leaves and remaining beef broth. Cover and cook on low for 6-8 hours until the beef is tender and easily shredded.
- Once cooked, shred the beef using two forks. Warm the corn tortillas; dip each into the leftover cooking liquid (consommé) for extra flavor. Fill with shredded beef and crisp in a skillet until golden brown.
- Serve the crispy beef tacos garnished with chopped cilantro and onions. Accompany with lime wedges and enjoy!
Notes
- Use fresh dried chilies for vibrant color and flavor.
- Allow the beef to slow cook for maximum tenderness.
- Dip tortillas into the consommé for authentic flavor.
- Crisp the tacos well in a hot skillet for a perfect crunch.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg