Ingredients
Scale
- 2 lbs beef chuck roast or short ribs
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 garlic cloves
- 1 onion
- 2 cups beef broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro, sliced onions, and lime for garnish
Instructions
- Toast dried chiles in a skillet until fragrant, then soak in hot water for 15 minutes.
- Remove stems from chiles, blend with garlic, onion, cumin, and some soaking water until smooth.
- In a large pot, simmer beef with blended chili sauce, beef broth, salt, and pepper for 2-3 hours until tender.
- Shred the cooked beef and serve in the broth or in warm tortillas garnished with cilantro, onions, and lime.
Notes
- For extra flavor, marinate beef with chili sauce overnight before cooking.
- Adjust spice levels with additional chiles or spices according to taste.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Slow-cooking, blending
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg