Description
A comforting taco delight featuring slow-cooked beef chuck roast with rich flavors, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups beef broth
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
- Corn tortillas
- 2 cups shredded cheese (such as Oaxacan or mozzarella)
- Chopped onions and cilantro for garnish
Instructions
- Soak the guajillo and ancho chiles in hot water until softened. Blend with garlic, onion, cumin, oregano, black pepper, and a bit of beef broth until smooth.
- Place the beef roast in a crockpot, pour the blended sauce over it, and add the remaining beef broth. Cook on low for 480 minutes or until the beef is tender.
- Shred the beef and dip tortillas into the consommé, then fill them with shredded beef and cheese.
- Fold the tortillas and cook on a skillet until crispy and golden.
- Serve with the consommé for dipping and garnish with chopped onions and cilantro.
Notes
These tacos can be made ahead and stored in the fridge for up to 3 days. They can also be frozen separately for longer storage.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg