Description
A flavorful twist on traditional tacos made with rich and tender goat meat, bursting with aromatic spices and smoky chiles.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 lb beef short ribs
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- Cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Toast the guajillo and ancho chiles in a dry skillet until fragrant, about 2-3 minutes. Soak them in hot water for about 15 minutes to soften.
- In a blender, combine the soaked chiles, chopped onion, minced garlic, cumin, oregano, and a bit of the soaking water. Blend until smooth.
- In a large pot, add the beef chuck and short ribs. Pour the blended sauce over the meat and add the beef broth. Season with salt and pepper. Bring to a boil, then cover and reduce to a simmer for 2-3 hours until the meat is fork-tender.
- Remove the meat, shred it, and strain the sauce. Dip each corn tortilla in the sauce, fill with shredded meat, and serve with cilantro and lime wedges.
Notes
For a spicier option, add chopped jalapeños to the sauce. You can also make vegetarian versions using jackfruit or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braised
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg