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2 lbs beef chuck roast or flank steak<\/p>\n
1 onion, quartered<\/p>\n
4 cloves garlic, smashed<\/p>\n
1 bay leaf<\/p>\n
1 tsp cumin<\/p>\n
1 tsp chili powder<\/p>\n
1 tsp smoked paprika<\/p>\n
Salt and pepper, to taste<\/p>\n
4 cups beef broth (or water)<\/p>\n
6-8 dried ancho chiles (or guajillo chiles)<\/p>\n
2 tomatoes<\/p>\n
1\/2 onion, chopped<\/p>\n
2 cloves garlic<\/p>\n
1\/2 cup cilantro, chopped<\/p>\n
1 tsp cumin<\/p>\n
Salt to taste<\/p>\n
1-2 cups water (for desired consistency)<\/p>\n
Corn tortillas<\/p>\n
Chopped cilantro<\/p>\n
Diced onions<\/p>\n
Lime wedges<\/p>\n
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<\/p>\n
Prepare the Beef<\/strong>: Season the beef roast with cumin, chili powder, smoked paprika, salt, and pepper.<\/p>\n Cook the Beef<\/strong>: In a large pot, add the beef, onion, garlic, and bay leaf. Pour in the beef broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 2.5-3 hours or until the beef is tender and easy to shred.<\/p>\n Shred the Beef<\/strong>: Remove the beef from the pot and shred it with two forks. Set aside, discarding any excess fat.<\/p>\n Toast the Chiles<\/strong>: Heat a dry skillet over medium heat. Toast the dried chiles for about 2-3 minutes on each side to release their aroma. Remove the stems and seeds.<\/p>\n Blend the Salsa<\/strong>: In a blender, combine the toasted chiles, tomatoes, onion, garlic, cilantro, cumin, and a pinch of salt. Add about 1 cup of water and blend until smooth. Adjust the water for your desired salsa consistency.<\/p>\n Cook the Salsa<\/strong>: Pour the salsa into a saucepan and bring it to a simmer over medium heat. Let it cook for about 10 minutes. Taste and adjust seasoning with salt if needed.<\/p>\n Warm the Tortillas<\/strong>: Heat the corn tortillas in a dry skillet or on a griddle until warm and slightly charred.<\/p>\n Assemble<\/strong>: Place some of the shredded beef on each tortilla, drizzle with the warm salsa roja, and garnish with chopped cilantro, diced onions, and a squeeze of lime juice.<\/p>\n Enjoy your Tacos de Carne con Salsa Roja<\/strong> with a refreshing Mexican drink or your favorite salsa on the side! \ud83c\udf2e\ud83c\udf36\ufe0f<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Shredded Beef: 2 lbs beef chuck roast or flank steak 1 onion, quartered 4 cloves garlic, smashed 1 bay leaf 1 tsp cumin 1 tsp chili powder 1 tsp smoked paprika Salt and pepper, to taste 4 cups beef broth (or water) For the Salsa Roja: 6-8 dried ancho chiles (or guajillo […]<\/p>\n","protected":false},"author":1,"featured_media":5953,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tFor the Salsa Roja:<\/h4>\n
Assembling the Tacos:<\/h4>\n