Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stems removed
- 2 dried ancho chiles
- 4 garlic cloves
- 1 onion, quartered
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups beef broth
- Fresh cilantro, chopped for garnish
- Sliced onions and lime wedges for serving
Instructions
- Toast the dried chiles in a skillet until fragrant, then soak in hot water for 15 minutes. Blend the softened chiles with garlic, onion, cumin, oregano, salt, and pepper to make a sauce.
- In a slow cooker or large pot, add beef chunks, the chile sauce, bay leaves, and beef broth. Cook on low for 6-8 hours until the meat is tender and shreddable.
- Remove the beef, shred with forks, and return to the broth. Serve hot, garnished with cilantro, sliced onions, and lime wedges. Enjoy with warm tortillas or rice.
Notes
- For a smoky flavor, char the chiles before blending.
- You can cook this stew in a slow cooker or on the stovetop.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker, Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg