Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles, stems removed
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, chopped
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Soak dried chiles in hot water for 15 minutes, then blend with garlic and a little water until smooth.
- In a large pot, brown beef chunks on all sides, then add the chili paste, onion, cumin, oregano, bay leaves, beef broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 2.5 to 3 hours until beef is tender and flavors meld.
- Shred the beef, discard bay leaves, and serve with warm tortillas and fresh toppings.
Notes
- Adjust chili amount for desired spice level.
- For a richer flavor, marinate beef in chili sauce overnight.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
