Ingredients
Scale
- 2 lbs beef chuck roast or beef shank, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 3 cloves garlic
- 1 large onion, sliced
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
- Vegetable oil for frying
Instructions
- Remove stems and seeds from dried chiles. Toast lightly in a dry skillet, then soak in hot water for 15 minutes.
- Blend softened chiles with garlic, onion, cumin, oregano, and 1 cup beef broth until smooth.
- In a large pot, add beef, blended chile sauce, remaining broth, vinegar, salt, and pepper. Cover and simmer for 2.5-3 hours until beef is tender.
- Remove beef and shred using two forks. Reserve some cooking liquid for dipping.
- Heat oil in a skillet. Dip tortillas in broth, then fry until crispy, about 1-2 minutes per side.
- Place shredded beef inside each crispy tortilla. Top with diced onions and cilantro.
- Serve hot with lime wedges and extra broth for dipping.
Notes
- Use quality dried chiles for richer flavor.
- Slow cook for tender, flavorful beef.
- Dip tortillas in broth before frying for authentic flavor.
- Serve immediately for maximum crunch and freshness.
- Store leftovers in airtight containers; reheat with a splash of broth.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking, Frying
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg