Beef chuck roast: This cut is perfect for slow cooking. It becomes tender and easy to shred, soaking up the flavors of the sauce.
Red chile sauce: The soul of the dish, providing that signature smoky, spicy depth.
Onion and garlic: Aromatics that build the foundational flavors.
Cumin and oregano: Essential spices for authentic Mexican flavor.
Flour tortillas: Soft and pliable, ideal for wrapping.
Shredded Mexican cheese blend: Adds creaminess and richness.
Optional toppings: Sour cream, chopped cilantro, and diced onions add freshness and contrast.
Step-By-Step Recipe Instructions
1. Preparing the Beef
Start by cutting your beef chuck roast into chunks to ensure even cooking and better absorption of flavors. Heat vegetable oil in a large skillet over medium-high heat. Brown the beef on all sides, which seals in juices and adds a wonderful depth of flavor through the Maillard reaction.
2. Cooking the Aromatics
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