Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, quartered
- 2 bay leaves
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 8 cups beef broth
- Fresh cilantro, diced onions, lime wedges for garnish
- Corn tortillas for serving
Instructions
- Soak dried chiles in hot water for 15 minutes until softened.
- Blend chiles, garlic, onion, cumin, salt, and a cup of beef broth until smooth.
- Heat oil in a large pot and sear beef chunks until browned.
- Pour blended chile sauce and remaining beef broth into the pot. Add bay leaves.
- Bring to a boil, then reduce heat and simmer for 2-3 hours until beef is tender and shreddable.
- Remove beef, shred with forks, and return to the broth.
- Serve hot with garnishes and warm tortillas.
Notes
- You can prepare this in a slow cooker for convenience.
- Adjust the spiciness by modifying the number of dried chiles.
- Best enjoyed with fresh cilantro and lime.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Slow-cooked, stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 110mg