Ingredients
Scale
- 2 lbs chuck roast
- 4–6 dried guajillo peppers
- 2 yellow onions
- 4 garlic cloves
- 4 cups beef broth
- 1 tsp cumin powder
- Fresh corn tortillas
Instructions
- Cut the chuck roast into large chunks and season generously with salt.
- Soak guajillo peppers in hot water for 15 minutes until softened.
- Blend soaked peppers with garlic, onions, cumin powder, and enough beef broth until smooth.
- In a pot, add the seasoned meat and pour in the blended sauce along with remaining beef broth; bring to a simmer.
- Cover and slow cook on low heat for about 3 hours or until the meat is fork-tender.
- Shred the meat using two forks and fill warm tortillas with it. Top with diced onions and cilantro.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (89g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg