Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles
- 4 garlic cloves
- 1 onion, chopped
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Toast dried chiles in a skillet until fragrant, then soak in hot water for 15 minutes.
- Blend chiles, garlic, onion, tomato paste, cumin, oregano, and some soaking water into a smooth sauce.
- In a large pot, sear beef chunks until browned.
- Add the chile sauce, beef broth, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 2-3 hours until beef is tender and sauce thickens.
Notes
- Ideal for slow cooking or instant pot for convenience.
- Serve with fresh cilantro, chopped onions, and warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Simmered, slow cooker, pressure cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg