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Ingredients
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Beef
Chilies and Sauce
Serving
Method
Beef Preparation
- 1
Season the Beef
Rub the chuck roast with salt, black pepper, cumin, dried oregano, garlic powder, and onion powder. Make sure to coat it evenly.
- 2
Sear the Meat
In a large pot or Dutch oven, heat a little oil over medium-high heat. Sear the seasoned beef on all sides until browned, about 5-7 minutes.
- 3
Add Broth
Pour the beef broth into the pot with the seared meat. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2-3 hours or until the meat is tender and easily shreds.
Chili Sauce Preparation
- 4
Prepare the Chilies
Remove the stems and seeds from the guajillo and ancho chilies. Rinse them under cold water.
- 5
Blend the Sauce
In a blender, combine the prepared chilies, large tomato, garlic cloves, apple cider vinegar, and water. Blend until smooth.
- 6
Serving Preparation
- 7
- 8
Assemble the Dish
Serve the shredded beef in the warm tortillas and top with chopped onion and cilantro. Serve with lime wedges on the side.
- 9
Dipping Sauce
Use the remaining broth and sauce as a dipping sauce for the tacos.
