Ingredients
- Beef Chuck Roast
- Dried Guajillo Chiles
- Cumin Seeds
- Garlic Cloves
- Onion
- Beef Broth
Instructions
- Remove stems and seeds from dried guajillo chiles; simmer in water for 10 minutes until soft.
- Blend softened chiles with garlic, onion, cumin seeds, and beef broth until smooth.
- Brown beef chuck roast in oil over medium-high heat until caramelized on all sides.
- Pour blended sauce over the meat; cover and simmer on low heat for about 2 hours until tender.
- Shred cooked beef and return it to the pot with the sauce.
- Warm corn tortillas; fill each with shredded beef mixture and top with cilantro and diced onions.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg