Description
Delicious slow-cooked beef chuck roast tacos served with fresh toppings.
Ingredients
Scale
- 2 pounds beef chuck roast
- 2 cups beef broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2–3 dried guajillo chiles, stemmed and seeded
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Corn tortillas
- Chopped cilantro and onion for garnish
- Lime wedges
Instructions
- Toast the dried guajillo chiles in a skillet over medium heat until fragrant.
- Add toasted chiles, beef broth, onion, garlic, cumin, oregano, cinnamon, salt, and pepper to a blender and blend until smooth.
- Place the beef chuck roast in the Crock Pot and pour the sauce over it, ensuring the roast is well coated.
- Cover and cook on low for 6-8 hours or until meat is tender.
- Shred the meat with two forks in the pot, absorbing the remaining sauce.
- Assemble tacos on corn tortillas with chopped cilantro and onion, and serve with lime wedges.
Notes
- For enhanced flavor, marinate the beef in the blended sauce overnight.
- Feel free to adjust the level of spiciness by adding more or fewer chiles.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg