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
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
- 12 organic corn tortillas
- shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Make the chili paste by soaking the dried chiles in hot beef stock until softened, then blending with other ingredients until smooth.
- Sear the beef chunks in a Dutch oven, season with salt and pepper, then sauté diced onions and stir in the chili paste.
- Add beef stock, return the beef to the pot, and braise in the oven at 350°F for about 2.5 hours until tender.
- Assemble tacos by frying tortillas lightly, filling them with shredded beef, diced onions, cheese, and folding.
- Serve warm with dipping sauce and fresh toppings like Pico de Gallo.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Dinner
- Method: Braising/Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (about 250g)
- Calories: 490
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 75mg