Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 4 garlic cloves
- 1 onion, quartered
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 2 bay leaves
- 4 cups beef broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Chopped onion (for garnish)
Instructions
- Soak the dried chilies in hot water until soft, then blend with garlic, onion, tomato paste, cumin, oregano, salt, and a little water into a smooth sauce.
- Brown the beef chunks in a large pot or Dutch oven until browned on all sides.
- Add the chili sauce to the beef, then pour in beef broth. Add bay leaves and bring to a boil.
- Reduce heat, cover, and simmer on low for 3-4 hours until beef is tender and flavors meld.
- Remove bay leaves, adjust seasoning with salt as needed.
- Serve hot, garnished with chopped cilantro and onions, alongside warm tortillas or rice.
Notes
- For extra richness, add a splash of vinegar or a squeeze of lime just before serving.
- Use homemade or quality dried chilies for authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow-Cooked, Stove-top
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
