Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chiles, seeds removed
- 2 dried ancho chiles, seeds removed
- 4 cloves garlic
- 1 onion, quartered
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cloves
- 4 cups beef broth
- 12 small corn tortillas
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a pot, heat the dried chiles over medium heat until fragrant. Add garlic, onion, and beef broth. Bring to a simmer and cook for 20 minutes.
- Blend the cooked ingredients into a smooth sauce, then season with apple cider vinegar, cumin, oregano, and ground cloves.
- Pour the sauce over the beef chunks in a slow cooker and cook on low for 6 hours, or until the beef is tender and shreds easily.
- Once the beef is ready, heat tortillas on a griddle and fill with shredded beef.
- Serve with cilantro and lime wedges, and dip the tacos into the broth.
Notes
- For extra flavor, sear the beef chunks before adding them to the slow cooker.
- The broth can be stored in the refrigerator and reheated for later use.
- Customize the heat level by adding more chiles or using different varieties.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 350
