Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 1 large onion, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Corn tortillas for serving
Instructions
- Remove stems and seeds from dried chilies, soak in hot water until soft.
- Blend chilies, garlic, and onion into a smooth sauce.
- Sear beef chunks in a large pot until browned.
- Add chili sauce, beef broth, cumin, oregano, salt, and pepper.
- Simmer on low for 2-3 hours until beef is tender and flavors meld.
- Shred beef and serve hot with tortilla and toppings.
Notes
- Adjust the chili heat to your taste by managing the number of dried chilies.
- Best served with chopped onions, cilantro, and lime.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Slow cooking / simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg