Description
Delicious tacos made with tender beef chuck roast, guajillo chiles, and melted cheese, served with fresh cilantro and lime.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 dried guajillo chiles
- 1 tsp cumin
- 1 tsp oregano
- 1 medium onion, chopped
- 4 cloves fresh garlic
- 2 cups Oaxaca or mozzarella cheese, shredded
- 8 corn tortillas
- Fresh cilantro and lime wedges for garnish
Instructions
- Trim excess fat from the beef chuck roast. Season with salt and pepper, then sear in a hot pan until browned on all sides.
- Soak guajillo chiles in boiling water until softened. Blend with onion, garlic, cumin, oregano, and some soaking liquid until smooth.
- In a slow cooker or pot, combine seared meat with the blended sauce. Add water to cover slightly and simmer for about three hours until tender.
- Shred the beef using two forks once cooked.
- On a warm tortilla, layer shredded beef and plenty of cheese. Fold over and cook in a dry skillet until golden brown on both sides.
- Cut into wedges and serve hot with cilantro and lime.
Notes
- Make sure to let the beef cook low and slow for maximum tenderness.
- Adjust the spice level by varying the amount of guajillo chiles.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 650
- Sugar: 2g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg