Description
A simple and flavorful slow-cooked dish featuring tender beef in warm tortillas, served with a rich broth for dipping.
Ingredients
Scale
- 2 lbs beef (chuck roast or brisket)
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 3–4 dried guajillo chilies
- 2–3 garlic cloves, minced
- 1 onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Salt and pepper to taste
- Corn tortillas
- Chopped cilantro and diced onions for garnish
Instructions
- In a slow cooker, combine the beef, beef broth, diced tomatoes, guajillo chilies, garlic, onion, cumin, oregano, salt, and pepper.
- Cook on low for 6-8 hours or until the beef is tender.
- Remove the beef from the slow cooker and shred with two forks.
- Strain the broth if desired and keep it warm.
- Heat corn tortillas on a skillet until warm.
- Fill each tortilla with shredded beef and garnish with cilantro and onions.
- Serve with the broth for dipping.
Notes
Trim large fat pieces from the beef but leave some fat for flavor. Use enough liquid to cover the beef base in the slow cooker for even cooking. Toasting the chilies enhances their aroma.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg