Ingredients
Scale
- 3 pounds beef chuck roast
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion
- 4 garlic cloves
- 1 can diced tomatoes (14.5 ounces)
- 2 cups beef broth
- Corn tortillas
- Fresh cilantro and diced onion for garnish
Instructions
- Soak dried chilies in hot water for 15 minutes until softened.
- Blend soaked chilies with onion, garlic, and diced tomatoes until smooth.
- Place the beef chuck roast in the crockpot and pour the blended chili mixture over it evenly.
- Add beef broth along with vinegar, oregano, cumin, bay leaves, salt, and pepper.
- Cover and cook on low for 8-10 hours until the beef is fork-tender.
- Shred the beef using two forks and mix back into the sauce.
- Fry corn tortillas until crispy; fill with shredded beef mixture and garnish before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg