Ingredients
- 2 lbs beef chuck or short ribs
- 3 dried guajillo chilis
- 2 dried ancho chilis
- 4 cloves garlic
- 1 onion, chopped
- 1 cinnamon stick
- 4 cups beef broth (or vegetable broth)
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- Fresh cilantro, for garnish
- Tortillas (corn or flour)
- Slices of lime, diced onions, and radishes, for serving
Instructions
- Prep the Marinade: Toast the dried chilis in a hot skillet until fragrant. Blend with garlic, onion, cumin, and broth.
- Marinate the Meat: Cut beef into chunks, cover with marinade, and refrigerate for at least 1 hour.
- Set Up the Slow Cooker: Place meat in the slow cooker with leftover marinade, cinnamon stick, bay leaves, and broth.
- Cook Low and Slow: Cook on low for 6-8 hours until the meat is tender.
- Make the Consomé: Remove meat, strain the liquid, shred the meat and return to broth.
- Assemble the Tacos: Warm tortillas, fill with meat, and add toppings.
- Enjoy with Dipping Sauce: Serve tacos with a bowl of consomé for dipping.
Notes
For a lighter option, substitute beef with chicken or use pork shoulder. Don’t skip marinating for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free (if using corn tortillas)