Description
Tender, slow-cooked beef enveloped in savory sauce, served in crispy corn tortillas, perfect for family gatherings.
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
- Oil for frying
Instructions
- Soften the chilies by soaking them in hot water for about 15 minutes.
- Create the sauce by blending the softened chilies with onion, garlic, and canned tomatoes until smooth.
- Prep the meat by placing the beef chuck roast into the slow cooker and pouring the chili mixture over it.
- Season with beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cook in the crock pot on low for 8 to 10 hours until tender.
- Shred the beef and mix it back into the sauce.
- Fry the tortillas in oil until golden and crispy.
- Assemble tacos by filling tortillas with the beef mixture and serve with broth for dipping.
Notes
Make-Ahead: Prepare the chili sauce a day in advance to save time. Adjust spices according to preference.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg