Description
Slow-cooked beef chuck roast tacos topped with fresh cilantro and lime.
Ingredients
Scale
- 2 pounds beef chuck roast
- 4 dried guajillo peppers, seeds removed
- 1 cinnamon stick
- 1 large onion, quartered
- 5 garlic cloves, minced
- 8 corn tortillas
- 1 cup chopped fresh cilantro
- 2 lime wedges
Instructions
- Cut the beef chuck roast into large chunks for even cooking.
- Toast the guajillo peppers in a dry skillet over medium heat for about 2 minutes until fragrant.
- In a blender, combine toasted peppers, minced garlic, onion quarters, cinnamon stick, and 5 cups water; blend until smooth.
- Pour the mixture into a large pot with the beef chunks and add enough water to cover the meat. Bring to a boil and then simmer on low for about 3 hours until tender.
- Shred the beef with forks and briefly dip each tortilla into the broth before filling with shredded meat.
- Serve topped with chopped cilantro and lime wedges.
Notes
- For added flavor, marinate the beef overnight with spices.
- Serve with your favorite salsa for an extra kick.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Tacos
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg