Ingredients
- Beef chuck roast
- Dried guajillo peppers
- Cumin seeds
- Onion
- Garlic cloves
- Beef broth (low-sodium)
Instructions
- Blend soaked guajillo peppers with garlic, cumin seeds, onion, and beef broth until smooth to create the marinade.
- Cut the beef chuck roast into chunks; coat with marinade and refrigerate for at least 2 hours or overnight.
- Place marinated beef in a slow cooker with any remaining marinade; cook on low for 8 hours until fork-tender.
- Shred the cooked beef and assemble tacos in warmed corn tortillas topped with diced onions and cilantro.
- Serve with lime wedges for added freshness.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg