Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies, stems removed
- 2 dried ancho chilies
- 4 cloves garlic
- 1 onion, quartered
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Corn tortillas, for serving
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Rehydrate guajillo and ancho chilies in hot water for 15 minutes. Blend chilies with garlic, onion, and a splash of water to make a smooth sauce.
- In a large pot, sear beef chunks until browned. Add chili sauce, beef broth, cumin, oregano, salt, and pepper.
- Simmer uncovered for 2.5 to 3 hours until beef is tender and flavors meld.
- Shred beef with two forks. Serve hot with warm tortillas, garnished with cilantro and lime.
Notes
- For extra smoky flavor, char the chilies lightly before blending.
- Adjust chili amount for desired heat level.
- Best enjoyed with a side of rice or beans.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Simmering, Blending, Shredding
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg