By Elissa Wa
Soak the dried guajillo and ancho chiles in hot water for about 20 minutes until softened.
In a blender, combine the softened chiles, onion, garlic, bay leaves, cumin, oregano, and salt. Blend until smooth.
In a large pot, add the beef and pour the blended sauce over it. Add water and bring to a boil.
Reduce heat and simmer for about 2 hours, or until the beef is tender.
Remove the beef, shred it, and return it to the pot to soak in the broth.
Warm the corn tortillas on a skillet and fill them with the shredded beef.
Top with chopped cilantro, diced onion, and a squeeze of lime before serving.
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By Elissa Wa
This recipe is ready in 150 and features beef, dried guajillo chiles, dried ancho chiles and other delicious ingredients. Contains 700 calories total.
Soak the dried guajillo and ancho chiles in hot water for about 20 minutes until softened.
In a blender, combine the softened chiles, onion, garlic, bay leaves, cumin, oregano, and salt. Blend until smooth.
In a large pot, add the beef and pour the blended sauce over it. Add water and bring to a boil.
Reduce heat and simmer for about 2 hours, or until the beef is tender.
Remove the beef, shred it, and return it to the pot to soak in the broth.
Warm the corn tortillas on a skillet and fill them with the shredded beef.
Top with chopped cilantro, diced onion, and a squeeze of lime before serving.
Calories per Serving: 700
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