Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 dried guajillo peppers
- 2 dried ancho peppers
- 1 tablespoon cumin
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon black pepper
- 8 corn tortillas
- 1 cup shredded cheese (like Oaxaca or mozzarella)
- 1 lime, cut into wedges
Instructions
- In a large pot, combine the beef, onion, garlic, and beef broth. Bring to a boil.
- Add the guajillo and ancho peppers, cumin, bay leaves, salt, and black pepper.
- Reduce heat and simmer for about 2-3 hours until the beef is tender.
- Remove the beef and shred it with two forks.
- Dip the tortillas into the broth, then fill them with shredded beef and cheese.
- Fold the tortillas and cook on a skillet until crispy and cheese is melted.
- Serve with lime wedges.
Notes
- For extra flavor, let the beef marinate overnight before cooking.
- Add additional toppings such as cilantro, onions, and salsa for a fresh taste.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Mexican
- Method: Braised
- Cuisine: Mexican
- Diet: Carnivore
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg