Description
Delicious slow-cooked beef chuck roast seasoned with spices and served in tacos or with warm tortillas.
Ingredients
Scale
- 3–4 lb beef chuck roast, cut into large chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 cups beef broth
- 1 medium onion, chopped
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 2 bay leaves
- 2 tbsp apple cider vinegar
- Salt & pepper, to taste
- Fresh cilantro, for serving
- Lime wedges, for serving
- Corn tortillas, for serving
Instructions
- Prepare the chiles: Remove stems and seeds. Toast lightly in a dry skillet for 1–2 minutes. Soak in hot water for 15 minutes until softened.
- Make the sauce: Blend soaked chiles with garlic, onion, cumin, oregano, paprika, cinnamon, apple cider vinegar, and 1 cup beef broth until smooth.
- Slow cook: Place beef chunks in the slow cooker. Pour chile sauce over beef. Add remaining broth and bay leaves. Season with salt and pepper.
- Cook: Cover and cook on LOW for 8 hours or until beef is tender and shreddable.
- Finish: Remove bay leaves. Shred beef in the sauce and stir to combine. Adjust seasoning if needed.
- Serve: Spoon beef into tacos, bowls, or with warm tortillas. Garnish with cilantro and lime wedges.
Notes
- For extra flavor, let the beef marinate in the sauce overnight before cooking.
- Serve with your favorite taco toppings such as avocado, cheese, and salsa.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg