Ingredients
Scale
- 3–4 pounds chuck roast
- 4 dried guajillo peppers
- 1 large onion
- 4 garlic cloves
- Cumin powder
Instructions
- Cut the chuck roast into chunks and season with salt and pepper.
- Soak guajillo peppers in boiling water for 10 minutes until soft; remove seeds and stems.
- Blend soaked peppers, onion, garlic, cumin, and two cups of water until smooth.
- Heat oil in a large pot; sear meat chunks until browned, then pour blended sauce over the meat.
- Cover and simmer on low heat for 3 hours until meat is fork-tender; add water if needed.
- Shred the meat and fill warm tortillas with it; garnish with onions and cilantro.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg