Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried chili peppers (ancho, guajillo)
- 4 cloves garlic
- 1 large onion, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges
Instructions
- Soak dried chili peppers in hot water for 10 minutes, then remove stems and seeds.
- Blend chili peppers, garlic, and onion until smooth.
- Season beef with salt, pepper, cumin, and oregano.
- In a large pot, sear beef until browned, then add chili paste and beef broth.
- Simmer on low for 2.5-3 hours until meat is tender and easily shreddable.
- Serve with chopped cilantro, lime wedges, and warm tortillas.
Notes
- You can use a slow cooker for easier prep: cook on low for 6-8 hours.
- Adjust chili peppers to spice preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Method: Slow-Cooked
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg