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 for garnish
- Lime wedges
Instructions
- Rehydrate dried chiles in hot water for 20 minutes and blend into a smooth sauce.
- Sear beef chunks in a large pot until browned. Add chile sauce, garlic, onion, cumin, oregano, salt, and pepper.
- Pour in beef broth, bring to a boil, then reduce heat and simmer for 2.5-3 hours until beef is tender and flavorful.
- Shred the beef, serve in bowls with broth, and garnish with cilantro, lime, and crispy tortillas.
Notes
- Adjust spice levels by adding more or less dried chiles.
- For a more authentic flavor, include bay leaves and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Slow cooking/stewing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
