Ingredients
Scale
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 garlic cloves
- 1 large onion, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cinnamon stick
- 2 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
- Shredded cheese (optional)
Instructions
- Remove stems and seeds from dried chiles, soak in hot water for 15 minutes until soft.
- Blend softened chiles with garlic, onion, cumin, oregano, and beef broth to create a smooth chili paste.
- Add beef chunks and chili paste to a slow cooker, include cinnamon stick, remaining broth, salt, and pepper. Cook on low for 8 hours.
- Once cooked, shred the beef with two forks and reserve some broth for dipping.
- Heat tortillas on a skillet, fill with shredded beef, sprinkle cheese if desired, then fold and crisp on both sides until golden.
- Serve hot with chopped cilantro, diced onions, lime wedges, and serve with reserved broth for dipping.
Notes
- For extra flavor, consider adding sliced jalapeños or hot sauce.
- Use Oaxaca or Monterey Jack cheese for a traditional touch.
- Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat and crisp in a skillet before serving again.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 330 kcal Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg