Ingredients
- 2 lbs Beef Chuck
- 4 Dried Guajillo Chiles
- 2 Dried Ancho Chiles
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 2 Bay Leaves
- 1 tsp Cumin
- 1 tsp Oregano
- 1/2 tsp Black Pepper
- 4-5 cups Beef Broth
- 12 Corn Tortillas
- Cilantro, chopped (for topping)
- Onions, diced (for topping)
- Lime wedges (for serving)
Instructions
- Prep the Dried Chiles: Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a dry skillet until fragrant, then blend.
- Season the Meat: Cut beef chuck into chunks and season with salt.
- Add Aromatics and Simmer: In a pot, heat oil, sauté onions and garlic, then add seasoned meat and browned on all sides. Add the blended chiles, spices, and beef broth.
- Let the Magic Happen: Bring the mixture to a boil, reduce to a simmer, and cover. Cook for 2-3 hours until meat is tender.
- Fine-tuning the Broth: Remove meat, shred it, and blend broth if desired.
- Construct Your Tacos: Warm tortillas, fill with meat, top with cilantro and onions, and serve with broth for dipping.
Notes
Allow dish to rest for 30 minutes before serving to let flavors meld.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free