Ingredients
- 3 pounds beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 onion, quartered
- 4 cloves garlic
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 3 bay leaves
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup chopped cilantro
- 1 cup diced onion
- Lime wedges for serving
If you can’t find guajillo or ancho chiles, feel free to substitute with other mild dried chiles that suit your taste. These variations can bring a unique twist to your tacos while preserving the essence of the dish.
Instructions
- Begin by preheating a skillet over medium-high heat. Add the vegetable oil and sear the beef chunks until browned on all sides. This step locks in the juices and adds depth to the flavors.
- Transfer the browned beef to your crock pot.
- In the same skillet, toast the guajillo and ancho chiles for about 2 minutes, or until they become fragrant. This process enhances their natural oils and flavors.
- Place the toasted chiles, onion, garlic, and beef broth in a blender. Blend until smooth to create a rich, aromatic sauce.
- Pour the sauce over the beef in the crock pot. Add the ground cumin, dried oregano, cinnamon stick, bay leaves, salt, and pepper. Stir to combine all ingredients.
- Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
- Once cooked, remove the beef from the crock pot and shred it using two forks. Discard the bay leaves and cinnamon stick.
- Warm the corn tortillas on a skillet or directly over a flame for a smoky touch.
- Assemble the tacos by placing a generous portion of shredded beef onto each tortilla. Top with chopped cilantro, diced onion, and a squeeze of lime juice for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International