Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Corn tortillas (for serving)
Instructions
- Soak dried chiles in hot water until soft, then blend with garlic to make a smooth sauce.
- In a large pot, sear beef chunks until browned.
- Add the chile sauce, onion, cumin, oregano, salt, and pepper. Cook for 5 minutes.
- Pour in beef broth, bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours until beef is tender and shreddable.
- Shred the beef and serve in bowls topped with cilantro, a squeeze of lime, and warm corn tortillas on the side.
Notes
- Adjust the spice level by adding more or fewer dried chiles.
- You can cook in a slow-cooker for 6-8 hours on low for convenience.
- Serve with chopped onions and extra lime for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Slow-cooked
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg