Ingredients
Scale
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried chipotle chile (optional for heat)
- 4 cloves garlic
- 1 onion, chopped
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
- Fresh corn tortillas
- Chopped cilantro, diced onions, lime wedges for serving
Instructions
- Remove stems and seeds from the dried chiles; soak them in hot water for 15 minutes.
- Blend soaked chiles with garlic, onion, cumin, oregano, and beef broth until smooth to create the chili marinade.
- Season the beef with salt and pepper, then sear in a hot skillet until browned on all sides.
- Transfer the beef to a slow cooker, pour the chili marinade over, add remaining beef broth and bay leaves, and cook on low for 6-8 hours until tender.
- Shred the cooked beef with two forks.
- Lightly toast the tortillas, dip or spoon some broth over them, fill with shredded beef, fold, and crisp in a hot skillet until golden and crunchy.
- Serve the tacos with chopped cilantro, diced onions, lime wedges, and optionally dip into the remaining broth for extra flavor.
Notes
- Use bone-in beef for richer flavor.
- Adjust spiciness by adding more or fewer chipotle peppers.
- Save and reuse the broth as a dipping sauce or for making soup later.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 330 kcal Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg