Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Rehydrate chilies in hot water for 15 minutes, then blend into a smooth sauce.
- Sear beef chunks in a large pot until browned.
- Add onion and garlic, cook until fragrant.
- Pour in chili sauce, beef broth, and seasonings.
- Simmer on low for 2-3 hours until beef is melt-in-your-mouth tender.
- Shred beef and serve with cilantro, onions, and lime.
Notes
- Adjust chili heat by adding more or fewer dried chilies.
- Best enjoyed with fresh tortillas or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Slow cooking, stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 46g
- Cholesterol: 125mg