Ingredients
Scale
- 2 lbs chuck roast (well-marbled)
- 1 lb pork shoulder (with some fat)
- 4 dried guajillo chiles (soaked)
- 1 tsp cumin seeds
- 6 garlic cloves (minced)
- 1 large onion (chopped)
- 4 cups low-sodium beef broth
- 1/4 cup fresh cilantro (chopped)
- Lime wedges (for serving)
Instructions
- Prepare the marinade by blending soaked guajillo chiles with garlic, cumin seeds, onion, and enough beef broth for a pourable consistency.
- Marinate chuck roast and pork shoulder in the marinade for at least two hours or overnight.
- Sear marinated meat in a pot over medium-high heat until browned on all sides.
- Add remaining beef broth, cover, and simmer on low heat for about three hours until fork-tender.
- Remove meat and strain the cooking liquid to make consomme.
- Assemble tacos by filling warm tortillas with shredded meat, garnishing with cilantro, and serving with consomme for dipping.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg