NUTRITION

SERVINGS

INGREDIENTS

4 oz beef chuck roast

1 small corn tortillas

2 whole guajillo chilies

1 cup beef bone broth

0 tsp avocado oil

0.25 cup white onion

1 tbsp fresh cilantro

0.25 tsp ground cumin

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Toast the dried guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 10 minutes to soften.

• 2

  Remove stems and seeds from the soaked chilies and blend them with the beef bone broth, garlic, cumin, oregano, sea salt, and black pepper until completely smooth.

• 3

  Heat avocado oil in a pressure cooker or heavy pot and sear the beef chuck roast on all sides until a deep brown crust forms.

• 4

  Pour the blended chili sauce over the beef, cover, and cook under high pressure for 45 minutes or simmer on low for 6 hours until the meat is fork-tender.

• 5

  Remove the beef from the liquid, shred it thoroughly with two forks, and return it to the pot to absorb the flavorful juices.

• 6

  Briefly dip each corn tortilla into the top layer of the warm cooking liquid and toast in a hot skillet for 30 seconds per side.

• 7

  Fill the warm tortillas with the shredded beef, top with diced white onion and fresh cilantro, and serve with a small side of the remaining broth for dipping.