Ingredients
beef chuck roast
boneless beef short ribs
guajillo chiles
ancho chiles
onion
garlic
Instructions
1-Store the leftovers: Place shredded beef and consommé in separate airtight containers.
2-Refrigerate: Keep in the fridge for up to 4 days; flavors will deepen overnight.
3-Reheat: Warm consommé and beef on the stovetop.
4-Assemble and fry tacos: Assemble and fry tacos as if making them fresh.
5-Freeze (optional): Freeze beef and consommé separately for up to 3 months.
6-Thaw: Thaw overnight in the fridge before reheating.
7-Use leftover meat: Use any leftover shredded meat in quesadillas, burritos, nachos, or over rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use the skimmed fat from the cooking liquid to fry the tortillas for an incredibly flavorful, golden crust.
💡 Strain the adobo sauce through a fine mesh sieve before adding it to the crock pot for a silkier, smoother consommé.
💡 Always test the meat with a fork before shredding — it should fall apart effortlessly; if not, continue cooking longer.
- Prep Time: 30 minutes
- Chile Soaking Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2-3 tacos
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg