Ingredients
Scale
- 3 lbs beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic
- 1 large onion
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Soak dried chilies in hot water for 15 minutes, then blend with garlic and onion to create a chili sauce.
- In a slow cooker or pot, combine beef, chili sauce, broth, cumin, oregano, salt, and pepper.
- Simmer on low for 6 hours until beef is tender and easy to shred.
- Shred the beef, serve in bowls with broth, and garnish with cilantro, diced onions, lime, and warm tortillas.
Notes
- Use different chilies for varying spice levels.
- Best enjoyed with fresh lime and tortillas.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow Cooker / Stove
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 125mg