Ingredients
Scale
- 3 pounds beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cloves garlic
- 1 large onion, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and black pepper to taste
- Corn tortillas for serving
Instructions
- Soak the dried chiles in hot water for 15 minutes, then blend with garlic and a bit of soaking water until smooth.
- In a large pot, brown the beef chunks on all sides. Add the chile sauce, onion, cumin, oregano, salt, and pepper.
- Pour in the beef broth, bring to a boil, then reduce heat and simmer for 2-3 hours until beef is tender.
- Shred the beef using two forks and serve in bowls with broth, garnished with chopped cilantro, lime, and accompanied by warm tortillas.
Notes
- Adjust spice levels by adding more or less dried chiles.
- Best served with a side of rice or used as filling for tacos.
- Can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Simmer and slow cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg