Description
A flavorful beef chuck roast cooked with guajillo and ancho chiles, perfect for serving over rice or in warm tortillas.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chiles
- 4 dried ancho chiles
- 4 cloves garlic, minced
- 1 large yellow onion, chopped
- 3 cups beef broth
- 2 tsp cumin powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the chiles by removing stems and seeds. Soak in hot water for about 15 minutes until soft.
- Blend soaked chiles with garlic, onion, cumin, oregano, salt, pepper, and 1 cup of beef broth until smooth.
- Heat oil in a large pot over medium-high heat. Sear beef chunks until browned on all sides, about 5 minutes per batch.
- Pour the blended sauce over the seared beef and add remaining broth to cover.
- Reduce heat to low, cover tightly, and simmer for 2-3 hours until beef is fork-tender.
- Shred or chop the beef in the sauce before serving over rice or in warm tortillas.
Notes
- This dish can be made ahead of time and reheated for serving.
- Adjust the amount of chiles according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: slow-cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg