Ingredients
Scale
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 4 dried guajillo chiles, stems removed
- 2 dried ancho chiles, stems removed
- 3 cloves garlic, minced
- 1 large onion, sliced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1 cup beef broth
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, chopped
- Diced onions and lime wedges for serving
- Vegetable oil for frying
Instructions
- Rehydrate dried chiles by soaking in hot water for 15 minutes until soft. Blend with garlic, salt, and beef broth until smooth to create the chili paste.
- Season beef chunks with salt, pepper, cumin, smoked paprika, and cinnamon. Sear in a large skillet or slow cooker until browned.
- Add chili paste and remaining beef broth. Cover and cook on low for 6-8 hours until beef is tender and shreddable.
- Shred the beef using forks, soaking up all flavorful juices.
- Heat skillet over medium-high heat. Lightly oil tortillas, dip into beef broth, and fry until crispy, about 1-2 minutes per side.
- Fill tortillas with shredded beef, garnish with cilantro and diced onions.
- Serve with lime wedges and extra broth for dipping.
Notes
- Use a cast-iron skillet for extra crispy tacos.
- Save leftover broth for dipping or soup base.
- Adjust spice level by varying the amount of dried chiles.
- Use corn tortillas for gluten-free option, ensure seasonings are gluten-free.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal Kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg