Ingredients
Scale
- 4 pounds beef chuck roast (cut into 3-inch chunks)
- 10 guajillo chiles
- 5 ancho chiles
- 3 arbol chiles
- 2 Roma tomatoes
- 1 white onion (quartered)
- 6 garlic cloves (unpeeled)
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaves
- Corn tortillas (or cassava flour tortillas)
- Diced white onion
- Roughly chopped cilantro
- Oaxacan cheese
Instructions
- Prepare the chiles by removing stems and seeds and lightly toasting them in a dry skillet until fragrant.
- Blend the toasted chiles with Roma tomatoes, quartered onion, garlic cloves, broth, vinegar, and spices until smooth.
- Place beef in a slow cooker or pot, pour the blended sauce over it, and cook until tender (8 hours on low in a slow cooker or 5 hours on low heat in a pot).
- Shred the cooked beef and fry corn tortillas in a skillet until warm. Add shredded beef and cheese, folding to crisp both sides.
- Serve hot with reserved consommé for dipping and garnish with diced onion and cilantro.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow cooking, frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco (100g)
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg