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 chiles)

2 tomatoes

1/2 onion, chopped

2 cloves garlic

1/2 cup cilantro, chopped

1 tsp cumin

Salt to taste

1-2 cups water (for desired consistency)

For the Tacos:

Corn tortillas

Chopped cilantro

Diced onions

Lime wedges

Instructions:

For the Shredded Beef:

Prepare the Beef: Season the beef roast with cumin, chili powder, smoked paprika, salt, and pepper.

Cook the Beef: 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.

Shred the Beef: Remove the beef from the pot and shred it with two forks. Set aside, discarding any excess fat.

For the Salsa Roja:

Toast the Chiles: 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.

Blend the Salsa: 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.

Cook the Salsa: 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.

Assembling the Tacos:

Warm the Tortillas: Heat the corn tortillas in a dry skillet or on a griddle until warm and slightly charred.

Assemble: 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.

Enjoy your Tacos de Carne con Salsa Roja with a refreshing Mexican drink or your favorite salsa on the side! 🌮🌶️