Ingredients
Scale
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- Corn tortillas
- Fresh cilantro and diced onion for garnish
Instructions
- Soak the dried chilies in hot water for about 15 minutes until softened. Blend with onion, garlic, and diced tomatoes until smooth.
- Place the beef chuck roast in the crockpot and pour the blended chili mixture over it.
- Add the beef broth along with vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir gently to mix.
- Cover and cook on low for 8-10 hours until the beef is fork-tender.
- Shred the beef inside the crockpot, mixing it back into the sauce for flavor.
- In a frying pan over medium heat, fry corn tortillas until crispy. Fill each tortilla with shredded beef and garnish with fresh cilantro and diced onion.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 450
- Sugar: 3 grams
- Sodium: 650 mg
- Fat: 20 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
- Protein: 30 grams
- Cholesterol: 90 mg