Description
Tender slow-cooked beef chuck roast in a rich consomé served in soft corn tortillas, topped with fresh cilantro and a squeeze of lime.
Ingredients
Scale
- 2 lbs beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh corn tortillas
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Toast the dried guajillo and ancho chilies in a hot skillet for about a minute until fragrant.
- Blend the chilies with garlic, onion, cumin, oregano, and beef broth until smooth.
- Prep the beef chuck roast in the Crock Pot and season generously with salt and pepper.
- Add the chili sauce over the beef, ensuring it is covered.
- Slow cook on low for 480 minutes or on high for 240 minutes.
- Shred the beef using two forks and mix it back into the sauce.
- Serve in warm corn tortillas topped with chopped cilantro and lime wedges.
Notes
For best results, prepare the sauce the day before and allow it to chill overnight. This recipe can be made vegetarian by substituting jackfruit or mushrooms for the beef.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg