Ingredients
Scale
- 2 lbs beef chuck roast
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic
- 1 onion, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro and diced onions for garnish
Instructions
- Roast dried chilies until fragrant, then soak in hot water for 15 minutes.
- Blend chilies with garlic and some soaking water until smooth.
- In a large pot, sauté beef until browned on all sides.
- Add chili sauce, onion, cumin, oregano, salt, and pepper to the pot.
- Pour in beef broth, bring to a boil, then simmer on low for 2-3 hours until beef is tender and shreds easily.
- Shred beef and serve in bowls with fresh cilantro, diced onions, and warm tortillas.
Notes
- For a spicier stew, add extra dried chilies or chili powder.
- Use homemade beef broth for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Simmering, Blending, Shredding
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg