Ingredients
Scale
- 3 pieces Dried Guajillo Peppers
- 2 pieces Dried Ancho Chiles
- 1 cup Crushed Tomatoes
- 3 cloves Garlic Cloves
- 2 tablespoons Apple Cider Vinegar
- 3 pounds Chuck Roast Beef
- 2 cups Organic Beef Stock
- to taste Sea Salt
- to taste Black Pepper
- to taste Garlic Powder
- 1 piece Onion
- 1 teaspoon Mexican Oregano
- 2 pieces Bay Leaves
- 1 teaspoon Dried Thyme
- 8 pieces Organic Corn Tortillas
- 8 ounces Shredded Oaxaca Cheese
- 1 cup Fresh Cilantro
- 1 cup Pico de Gallo
- 2 tablespoons Extra Virgin Olive Oil
- to taste Cumin
- to taste Ground Cinnamon
- to taste Smoked Paprika
- to taste Ground Allspice
Instructions
- Prepare chili paste: Soak the dried guajillo and ancho chiles in hot water for about 15 minutes until they soften. Drain and blend them with crushed tomatoes, garlic cloves, apple cider vinegar, and some spices to make a smooth paste.
- Sear the meat: Heat olive oil in a large pot over medium-high heat. Season the chuck roast with salt, pepper, and garlic powder. Sear the meat on all sides until browned.
- Cook aromatics: Remove the beef and add chopped onion to the pot. Cook until softened, then add the chili paste, bay leaves, Mexican oregano, dried thyme, and other spices. Stir well to combine.
- Braise the meat: Place the seared beef back into the pot and add beef stock. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 120-180 minutes or until the meat is tender and easy to shred.
- Shred the beef: Once cooked, remove the beef and shred it with two forks. Return it to the pot and mix it with the broth.
- Assemble tacos: Heat the corn tortillas on a skillet. Fill each tortilla with a generous amount of the shredded beef, and top with shredded Oaxaca cheese.
- Serve: Garnish with fresh cilantro and pico de gallo before serving.
Notes
For richer flavor, consider marinating the beef overnight with the chili paste mixture. Don’t skip the searing step; it adds depth to the flavor.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Carnivore
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg