Ingredients
Scale
- 2 lbs beef shank or chuck roast, cut into chunks
- 4 dried guajillo chiles, stems removed
- 2 dried ancho chiles
- 4 garlic cloves
- 1 onion, sliced
- 2 teaspoons cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 4 cups beef broth
- Corn tortillas for serving
- Fresh cilantro and diced onions for garnish
Instructions
- Toast the dried chiles in a skillet until fragrant, then soak in hot water for 15 minutes.
- Blend the soaked chiles with garlic, onions, cumin, oregano, salt, and pepper until smooth.
- In a large pot, cook the beef until browned. Add the chile sauce and beef broth, then simmer on low for 2-3 hours until beef is tender and flavorful.
- Shred the beef and serve in bowls or tacos topped with cilantro, onions, and a squeeze of lime.
Notes
- You can use a slow cooker for easier preparation by cooking on low for 6-8 hours.
- Adjust the spice level by adding more or fewer dried chiles.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Simmer, Blend, Shred
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
