Description
Tender, fall-apart beef bathed in a rich, spiced red broth, perfect for dipping and sizzling on the griddle.
Ingredients
Scale
- 2.5 lbs beef chuck roast, cut into 3–4 large chunks
- 4 cups beef broth (low-sodium)
- 1 can (14 oz) fire-roasted diced tomatoes, undrained
- 1 medium white onion, roughly chopped
- 4 cloves garlic, peeled and smashed
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 leaf bay leaf
- 1 tbsp apple cider vinegar
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 8–10 corn tortillas
- 1/2 cup lard or vegetable oil
- 1 cup queso fresco or mozzarella cheese, shredded
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Toast dried chiles, soak in boiling water, then blend with tomatoes, onion, garlic, spices, and broth to create a smooth sauce.
- Sear beef chunks in a hot skillet until browned, then place in the slow cooker over the sauce.
- Add remaining broth and vinegar, cover, and cook on Low for 8 hours or High for 5 hours until meat is tender.
- Shred the beef, discard bay leaf, and optionally reduce the cooking liquid to a thick consommé.
- Dip tortillas in broth, fry in oil until crispy, fill with meat and cheese, and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 4 days or freeze for 3 months. Reheat meat gently on the stove. Freeze meat and sauce separately for best results.