Ingredients
- Chuck Roast
- Dried Guajillo Peppers
- Cumin
- Onion
- Garlic
- Beef Broth
Instructions
- Prepare the Peppers: Remove stems and seeds from guajillo peppers, then soak them in hot water for 15 minutes until softened.
- Blend the Marinade: Combine soaked peppers, garlic, onion, cumin, and 1 cup of beef broth in a blender; blend until smooth.
- Season the Beef: Rub chuck roast with salt and pepper. Heat oil in a pot over medium-high heat and sear each side until browned.
- Braise the Meat: Pour blended marinade over the roast and add remaining beef broth. Simmer on low heat for 2 hours until tender.
- Shred and Assemble: Remove meat from pot and shred using two forks. Fill tortillas with shredded beef and desired toppings.
- Serve Hot: Plate tacos alongside dipping broth for added flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (75g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg