Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic
- 1 large onion, chopped
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 4 cups beef broth
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Remove stems and seeds from dried chilies, then soak in warm water for 15 minutes.
- Blend chilies, garlic, onion, cumin, paprika, and oregano until smooth to make a sauce.
- Heat a large pot over medium heat, sear beef chunks until browned on all sides.
- Add chili sauce and beef broth, season with salt and pepper.
- Simmer on low heat for 2-3 hours until meat is tender and flavorful.
- Serve hot, garnished with cilantro and lime wedges, with tortillas on the side.
Notes
- For a spicier flavor, add more dried chilies or a dash of cayenne pepper.
- Best enjoyed with freshly made tortillas and a side of pickled vegetables.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Slow Cooking / Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg