Ingredients
Scale
- 3 lbs beef chuck roast or short ribs, trimmed and cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 1 large onion, chopped
- 2 bay leaves
- 1 tablespoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cups beef broth
- Corn tortillas
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
- Vegetable oil for frying
Instructions
- Remove stems and seeds from dried chilies; soak in warm water for 15-20 minutes.
- Season beef with salt, pepper, cumin, and oregano, then sear in a skillet until browned.
- Blend soaked chilies with garlic, half onion, and 1 cup beef broth until smooth; strain for a silky chili sauce.
- Place beef in a slow cooker or Dutch oven, pour chili sauce over, add bay leaves and remaining onion, cook on low 6-8 hours until shredded and tender.
- Warm tortillas in a skillet with oil until soft; dip in braising liquid, fill with shredded beef, fold, and fry until crispy and golden brown.
Notes
- Use high-quality dried chilies for a richer smoky flavor.
- Reserve the braising liquid as a dipping sauce.
- Serve immediately with lime, onions, and cilantro for a fresh finish.
- 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: 320 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg