Description
Slow-cooked beef in a spicy, smoky sauce served in crispy tacos. A hands-off Mexican staple for busy weeknights or festive gatherings.
Ingredients
3 lbs beef chuck roast
3 dried guajillo chilies
2 dried ancho chilies
1 onion
4 garlic cloves
1 can diced tomatoes
2 cups beef broth
2 tbsp apple cider vinegar
1 tbsp dried oregano
2 tsp ground cumin
2 bay leaves
Instructions
Remove stems/seeds from chilies and soak in hot water for 20 minutes
Sauté onion and garlic in olive oil until softened
Add all ingredients (including soaked chilies) to the crock pot
Cook on low for 8-10 hours
Shred meat into tacos and fry tortillas in oil until crisp
Notes
Use stew meat if chuck roast isn’t available
For milder spice, remove chili seeds
Bay leaves can be replaced with thyme if unavailable
Store leftovers in an airtight container for up to 4 days
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican