Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2–3 dried guajillo chiles
- 2–3 dried ancho chiles
- 1 tsp cumin
- 1 tsp oregano
- 2–3 cups beef broth
- Salt and pepper to taste
Instructions
- Toast the dried chiles in a dry skillet until fragrant, then soak in hot water for 15 minutes.
- Blend the chiles with onion, garlic, cumin, oregano, and a little beef broth until smooth.
- In a crockpot, add the beef chuck roast, pour the chile sauce over it, and add remaining beef broth.
- Season with salt and pepper.
- Cook on low for 8-10 hours or until meat is tender.
- Shred the beef and serve in bowls or make tacos with the meat and consomé.
Notes
For a variation, use short ribs or brisket for different texture. Add a cinnamon stick or cloves for warmer spice notes.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg