Ingredients
Scale
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (You can sub with water)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks
- 1 Tbsp Extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Prepare the sauce by toasting guajillo and ancho chiles, then blending them with chipotle peppers, onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, and allspice until smooth.
- Season the chuck roast with salt, pepper, and garlic powder. Sear in olive oil until browned.
- Pour the blended sauce over the beef and cook on low heat in a slow cooker or Dutch oven for about 150 minutes until tender.
- Assemble by warming tortillas and filling them with shredded beef, Oaxaca cheese, and cilantro. Serve immediately with pico de gallo.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Dinner
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg