Ingredients
Equipment
Method
- In a dry skillet, toast the guajillo and pasilla chilies over medium heat for about 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened. Blend chilies with garlic, cumin seeds, oregano, apple cider vinegar, and a pinch of salt until smooth.
- In a large pot, heat vegetable oil over medium-high heat. Add beef chunks and sear them until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add chopped onions and sauté until translucent. Stir in the chili sauce and cook for another 2 minutes, allowing the flavors to merge.
- Return the beef to the pot, add beef broth, and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the beef is tender and falls apart easily.
- Once cooked, remove the beef from the pot and shred it with two forks. Reserve the sauce to serve.
- Warm the corn tortillas in another skillet. Place the shredded beef into each tortilla, folding them over.
- Serve the tacos drizzled with the reserved sauce, alongside fluffy rice and your choice of toppings like fresh cilantro, radishes, and lime wedges.
Nutrition
Notes
Feel free to experiment with the spices according to your taste!
You can substitute beef with other meats like lamb or even jackfruit for a vegetarian version.
These tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a splash of beef broth for extra moisture.
Happy cooking!
You can substitute beef with other meats like lamb or even jackfruit for a vegetarian version.
These tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a splash of beef broth for extra moisture.
Happy cooking!