Ingredients
Scale
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 3 lbs organic chuck roast beef
- 1 Tbsp Extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
- 1/2 cup crushed tomatoes
- 4 garlic cloves
- 1/2 cup apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
Instructions
- Prepare the sauce by toasting and blending the dried chiles with onion, garlic, tomatoes, beef stock (or water), apple cider vinegar, and spices until smooth.
- In a Dutch oven, heat olive oil and sear seasoned beef chunks until browned.
- Pour the sauce over the beef and braise on low heat for about 150 minutes until fork-tender.
- Shred the beef and assemble tacos with tortillas filled with beef, onion, and cheese; fry until crispy.
- Serve hot topped with cilantro and Pico de Gallo.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg