Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic
- 1 onion, chopped
- 2 cups beef broth
- 1 tbsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges and corn tortillas for serving
Instructions
- Rehydrate dried chilies in hot water for 15 minutes, then blend with garlic to make chili sauce.
- Season beef chunks with salt, pepper, cumin, and oregano.
- Sear beef in a large pot until browned on all sides.
- Add chili sauce, onion, and beef broth to the pot.
- Simmer on low heat for 2.5 to 3 hours until beef is tender and flavors meld.
- Shred beef and serve hot with garnishes, tortillas, and lime wedges.
Notes
- Adjust chili quantities for heat preference.
- For more depth, add a splash of apple cider vinegar during cooking.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Slow cooking, simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg