Ingredients
Scale
- 3 lbs beef chuck roast or short ribs
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 1 onion, chopped
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Remove stems and seeds from dried chilies and soak in hot water for 15 minutes.
- Blend chilies, garlic, onion, cumin, and oregano into a smooth sauce.
- Season beef with salt and pepper, then sear in a hot skillet until browned.
- Place beef in a slow cooker, pour chili sauce over, add beef broth, and cook on low for 6-8 hours.
- Shred the cooked beef and serve in tortillas or as a stew with broth.
Notes
- Use quality dried chilies for authentic flavor.
- Adjust spice level by varying chili amount.
- Serve with fresh cilantro, chopped onions, lime, and warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow-Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg