Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic
- 1 large onion, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cinnamon stick
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas for serving
- Fresh cilantro, lime wedges, chopped onions for garnish
Instructions
- Remove stems and seeds from dried chilies. Soak in hot water for 15 minutes.
- Blend chilies, garlic, onion, cumin, oregano, and cinnamon into a smooth sauce.
- Season beef with salt and pepper. In a large pot, sear beef until browned.
- Add chili sauce and beef broth to the pot. Bring to a boil.
- Reduce heat, cover, and simmer for 2.5 to 3 hours until beef is tender.
- Shred beef and serve in bowls with broth, garnished with cilantro, lime, and onions. Serve with warm corn tortillas.
Notes
- Adjust chili quantities for desired spice level.
- Can be cooked in a slow cooker for 6 hours on low.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Simmering, Blending, Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg