Guajillo Beef Tacos: Authentic & Easy
A flavorful and easy recipe for authentic Guajillo Beef Tacos featuring tender, slow-cooked beef steeped in a rich, smoky sauce made from rehydrated guajillo chiles, perfect for a genuine Mexican meal.
Ingredients
- 2.5 lb beef chuck roast cut into 2-inch chunks
- 4-5 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded (optional
- 1 medium onion roughly chopped
- 4-5 cloves garlic peeled
- 1 tbsp ground cumin
- 1 tsp dried Mexican oregano
- 0.5 tsp black pepper freshly ground
- 1.5 tsp salt or to taste
- 4 cups beef broth or water
- 2 tbsp vegetable oil or olive oil
- 1 package corn tortillas for serving
- 0.5 cup fresh cilantro chopped
- 0.25 cup red onion finely diced
- 2 limes cut into wedges
Instructions
- Toast chiles: Heat a dry skillet over medium heat. Add guajillo and ancho chiles (if using) and toast for 1-2 minutes per side until fragrant and slightly pliable. Be careful not to burn. Remove and place in a heatproof bowl.
- Rehydrate chiles: Cover toasted chiles with hot water and let soak for 20-30 minutes until soft. Drain, reserving about 1/2 cup of the soaking liquid.
- Sear beef: Pat beef chuck dry and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef chunks in batches until browned on all sides. Remove beef and set aside.
- Blend sauce: In a blender, combine rehydrated chiles, chopped onion, garlic cloves, ground cumin, Mexican oregano, black pepper, and 1 cup of beef broth (or reserved chile soaking liquid). Blend until completely smooth. Add more liquid if needed to achieve a pourable sauce.
- Cook beef: Return seared beef to the Dutch oven. Pour the blended chile sauce over the beef. Add remaining beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until beef is fork-tender and easily shredded with a fork.
- Shred beef: Carefully remove beef from the pot and shred it using two forks. Return shredded beef to the sauce, stirring to combine. Taste and adjust seasoning if necessary.
- Assemble tacos: Warm corn tortillas on a dry skillet or griddle until soft and pliable. Fill each tortilla with a generous spoonful of shredded guajillo beef.
- Garnish and serve: Garnish with fresh chopped cilantro, diced red onion, and a squeeze of fresh lime juice. Serve immediately.
Notes
For a deeper smoky flavor, briefly toast the guajillo chiles in a dry skillet before rehydrating them, being careful not to burn them. Adjust the spice level by adding a small amount of arbol chiles if you prefer more heat. Serve with traditional toppings like finely diced white onion, fresh cilantro, and a squeeze of lime.