Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 garlic cloves
- 1 onion, sliced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 4 cups beef broth
- Fresh cilantro, chopped for garnish
- Diced onions and lime wedges for serving
Instructions
- Soak dried chiles in hot water for 15 minutes, then blend with garlic, onion, tomato paste, cumin, oregano, and salt until smooth.
- Season beef with salt and pepper, then sear in a hot skillet until browned.
- Add blended chili sauce to the beef, cook for 5 minutes.
- Transfer to a slow cooker, add beef broth, and cook on low for 6 hours until tender.
- Shred the beef, serve in bowls topped with fresh cilantro, diced onions, and lime wedges.
Notes
- Adjust chili quantity for spice level.
- Use store-bought chili paste if preferred.
- Great for tacos or served over rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 400 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
