Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 4 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat vegetable oil in a large pot over medium-high heat. Add beef chunks and brown on all sides, about 5–7 minutes.
- Add onion and garlic, cooking until softened, about 3–4 minutes.
- Blend dried chilies, cumin, oregano, salt, pepper, and 1 cup beef broth until smooth.
- Pour the chili mixture into the pot and add remaining broth.
- Bring to a boil, then reduce heat, cover, and simmer 2–3 hours until beef is tender.
- Remove beef, shred, and return to the pot.
- Dip tortillas in broth and cook in a skillet until slightly crispy.
- Fill with beef and cheese, fold, and cook until cheese melts.
- Serve with cilantro and lime wedges.
Notes
- Adjust spice level to taste.
- Best served fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg