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Two slow cooker guajillo beef tacos, chopped onions, and fresh cilantro, served on a colorful, decorative oval plate placed on a wooden table.
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Slow Cooker Guajillo Beef Tacos

These Slow Cooker Guajillo Beef Tacos practically make themselves. The meat turns out super tender and full of flavor. Just shred it, place it on corn tortillas, and enjoy a tasty taco night!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Dinner
Cuisine: Mexican
Servings: 12 tacos
Calories: 341kcal
Author: Maggie Unzueta

Ingredients

  • 4 lbs chuck roast
  • 8 guajillo chiles
  • 2 tomatoes
  • 1 tablespoon salt
  • ½ onion
  • 2 garlic cloves
  • ⅛ teaspoon cumin ground or whole
  • 2 cups water to rehydrate the chile
  • 2 cups water to make the sauce
  • 12 corn tortillas

Toppings:

  • chopped cilantro
  • diced onion
  • Lime wedges

Instructions

  • Place tomatoes, onion, and garlic in a stock pot and cover with 2 cups of water.
  • Bring to a boil.
  • Meanwhile, prepare the guajillo chiles. Remove the stems.
  • Cut lengthwise and remove the seeds.
  • Once the water boils, add the chiles.
  • Then turn off the heat.
  • Let sit for 5 minutes, or until chile is pliable.
  • Discard the water.
  • Place the rehydrated chiles, onion, garlic, salt, cumin, and 2 cups of water in a blender.
  • Blend until smooth.
  • Place beef in the slow cooker.
  • Strain the guajillo sauce into the slow cooker, over the beef.
  • Cook on low for 4 hours on high, or 8 hours on low.
  • Remove the beef and shred.
  • Heat tortillas and add shredded beef.
  • Top with onions and cilantro.
  • Serve with salsa and enjoy.

Notes

Stovetop Instructions: Place the sauce and the beef in a stock pot. Add an additional 2 cups of broth. Cook on medium for 90 minutes. Check after 1 hour. If needed, add more broth. 
Instant Pot Instructions: Place the sauce and the beef in the instant pot. You might need to cut the beef into smaller pieces. Cover with lid. Move valve to sealing. Press the STEW button, or if yours doesn't have it press PRESSURE + 55 minutes. Release valve and open the lid. 
Can I use a different cut of beef?
Yes! Brisket or beef shoulder also work well, but chuck roast gives the best flavor and texture.
Storing Instructions: Place any leftovers in an airtight container. Store in the fridge for up to 4 days. Or, place in a sealable, plastic bag. Remove as much air as possible. Store in the freezer for up to 4 months. 
Reheating Instructions: Thaw in the fridge overnight, if frozen. Place meat in a microwavable container. Cover so it won’t splatter. Reheat on high for 2 ½ to 3 minutes. Or, place the contents in a stock pot and reheat on medium for 4-5 minutes. 

Nutrition

Calories: 341kcal | Carbohydrates: 14g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 722mg | Potassium: 641mg | Fiber: 2g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 4mg