Ingredients
Equipment
Method
Step-by-Step Instructions
- Soak the dried chilies in hot water for about 15 minutes until softened. Drain and blend with the onion, garlic, and tomatoes until smooth.
- Place the chuck roast in the crock pot and pour the chili sauce over it, adding the beef broth and seasonings. Cook on low for 8-10 hours.
- Remove the beef from the crock pot and shred it using two forks. Return the shredded beef to the pot and mix with the sauce.
- Heat oil in a skillet. Dip corn tortillas in the broth's fat layer, then fry each tortilla until crispy and golden brown.
- Assemble the tacos by spooning the shredded beef into tortillas, folding them, and frying briefly for extra crispness.
Nutrition
Notes
Make sure to balance the seasoning to taste and serve with suggested toppings for maximum flavor.
