Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 white onion, chopped
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups beef broth
- 2 tbsp vegetable oil
- 12 corn tortillas
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Toast dried chilies in a dry pan until fragrant, then soak in hot water for 10 minutes.
- Blend soaked chilies, onion, garlic, cumin, oregano, paprika, salt, and pepper into a smooth paste.
- Sear beef cubes in oil until browned, then add the chili paste and beef broth.
- Simmer covered for 3 hours until beef is tender.
- Shred the beef and dip tortillas in the broth before frying.
- Fill tortillas with shredded beef, fold, and fry until crispy.
- Serve with cilantro, lime, and extra broth for dipping.
Notes
- Use leftover broth as a dipping sauce (consommé).
- For extra flavor, add a cinnamon stick while simmering.
- Corn tortillas work best for crispiness.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg