Description
Flavorful and tender slow-cooked beef tacos, perfect for gatherings or busy weeknights.
Ingredients
Scale
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes
- 2 cups beef broth
- Corn tortillas
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Soak dried chilies in hot water for 15 minutes until softened.
- Blend soaked chilies with onion, garlic, and diced tomatoes until smooth.
- Place beef in the Crock Pot and pour the chili mixture over it. Add beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook on low for 8-10 hours until the beef is tender.
- Shred the beef and mix it back into the sauce.
- Fry corn tortillas in oil until crispy, then fill with the shredded beef mixture.
- Serve warm with additional broth for dipping and garnish with cilantro and diced onions.
Notes
Make sure to soak the chilies long enough for them to soften. Adjust spices to taste; add more chilies for heat. Frying tortillas gives a nice crispy texture.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg