Description
Tender shredded beef in a rich chile-based sauce, cooked effortlessly in a slow cooker. Perfect for juicy, flavorful tacos with minimal hands-on effort. Serve with warm masa-based tortillas and toppings for a hearty, satisfying meal.
Ingredients
3–4 pounds beef chuck roast
10 dried guajillo chiles
10 dried ancho chiles
1 can (14.5 oz) diced tomatoes
1 medium yellow onion, chopped
6 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 bay leaves
4 cups beef broth
Instructions
Toast guajillo and ancho chiles in a dry skillet for 1-2 minutes per side; set aside.
In a blender, combine softened chiles with 1 cup broth to form a smooth puree.
In a bowl, mix tomatoes, onion, garlic, cumin, oregano, cloves, cinnamon, and bay leaves.
Add chuck roast to the slow cooker, top with the chile puree and tomato mixture.
Pour remaining 3 cups broth over the roast.
Cook on low for 8-10 hours or high for 4-5 hours until meat shreds easily.
Remove and shred beef with two forks; discard bay leaves.
Notes
Ensure chiles are thoroughly rehydrated for smooth sauce.
Make masa dough ahead of time and store in fridge overnight.
Leftover meat keeps in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 480
- Category: Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg