Ingredients
Scale
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, quartered
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Shredded cheese (queso fresco or Asadero)
- Vegetable oil for frying
Instructions
- Remove stems and seeds from dried chiles; soak in hot water for 15 minutes until softened.
- Blend softened chiles with garlic, onion, cumin, oregano, and 1 cup beef broth until smooth to make the marinade.
- Season beef chunks with salt and pepper.
- In a slow cooker or Dutch oven, combine beef, chile marinade, bay leaves, and remaining beef broth. Cook on low for 6-8 hours until tender.
- Shred the cooked beef using two forks and strain the cooking liquid, reserving it for dipping.
- Heat a skillet with vegetable oil. Dip tortillas briefly in reserved broth, then cook with shredded beef and cheese until crispy and cheese melts. Fold and serve with cilantro and extra broth for dipping.
Notes
- Use high-quality dried chiles for best flavor.
- Adjust spice levels by adding more or less chile or hot sauce.
- Serve with chopped onions, extra cilantro, lime wedges, and optional radishes or queso fresco for added flavor and presentation.
- Reheat leftovers in a skillet for crispy tacos or freeze for future taco nights.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking, Sautéing, Frying
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 290 kcal Kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg