Directions
- 1Season the chuck roast with salt and pepper.
- 2Brown the chuck roast on both sides in a frying pan.
- 3Transfer the browned chuck roast to a slow cooker.
- 4Deseed 10-12 guajillo chili pods.
- 5Simmer 2 tomatoes, 1/2 onion, 10-12 guajillo chili pods, 6-8 chiles de arbol, and 6 garlic cloves.
- 6Place everything into a blender.
- 7Add seasonings: 2 tbsp of chicken bouillon, 1 tbsp of cumin, 1 tbsp of garlic powder, 1 tbsp of paprika, 1 tbsp of oregano, 1/2 tsp of thyme, and 1/2 tsp of salt.
- 8Add a splash of apple cider vinegar.
- 9Fill with low sodium beef broth.
- 10Strain the blended mixture onto the meat in the slow cooker.
- 11Add 2 bay leaves.
- 12Cook on low for 7 hours.
- 13Use 25-calorie tortillas.
- 14Warm the tortillas in the slow cooker.
- 15Assemble the tacos with the cooked meat, onions and cilantro.
- 16Crisp the tacos in a frying pan.
Ingredients
- 4.5 lbs chuck roast
- 1 tbsp salt
- 1 tbsp pepper
- 10 guajillo chili pods
- 2 tomatoes
- 0.5 onion
- 6 chiles de arbol
- 6 garlic cloves
- 2 tbsp chicken bouillon
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tbsp thyme
- 0.5 tsp salt
- 1 splash apple cider vinegar
- 1 fill low sodium beef broth
- 2 bay leaves
- 4 tortillas
Equipment
slow cookerblenderfrying pan
Tips
- Cook on low for 7 hours
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