3 lbs beef chuck roast
4–5 dried guajillo peppers
3 cloves garlic
1 onion, chopped
2–3 cups beef broth
1 tsp cumin
Salt and pepper to taste
Corn tortillas
Prep the Peppers: Start by removing the stems and seeds from the guajillo peppers. Simmer them in hot water for about 20 minutes until they are soft.
Make the Marinade: In a blender, combine the softened peppers, garlic, cumin, and half of the chopped onion. Blend until smooth, adding some of the beef broth if needed for consistency.
Marinating the Beef: Place the beef in a large bowl or a ziplock bag and cover it with the marinade. Add salt and pepper. Seal it, then refrigerate for at least 4 hours or overnight for best results.
Slow Cook: Transfer the marinated beef and marinade into a slow cooker or a large pot. Pour over enough beef broth to cover the meat, and add the remaining chopped onion. Cook on low heat for 6-8 hours or until the beef is tender and easily shreds.
Shred the Beef: Once cooked, remove the beef and let it cool slightly. Then shred it with two forks, discarding any excess fat.
Prepare the Tacos: Warm the corn tortillas on a hot griddle. Fill each tortilla with shredded beef, garnish with cilantro and onion, and serve with a side of the rich broth for dipping.
