Description
A comforting and flavorful slow-cooked beef stew that’s bursting with spices and served as either a hearty soup or delicious tacos.
Ingredients
Scale
- 2 lbs Beef Chuck Roast
- 4 Dried Guajillo Chiles
- 4 Ancho Chiles
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 2 tsp Cumin
- 2 tsp Oregano
- 2 Bay Leaves
- Salt and Pepper, to taste
- 4 cups Beef Broth
- Lime Wedges (optional)
- Fresh Cilantro (optional)
Instructions
- Prepare the Chiles: Remove stems and seeds from the guajillo and ancho chiles. Toast them in a skillet over medium heat for a couple of minutes until fragrant.
- Blend the Marinade: In a blender, combine toasted chiles, chopped onion, garlic, cumin, oregano, bay leaves, and 1 cup beef broth. Blend until smooth.
- Sear the Beef: Cut the beef chuck roast into large chunks, season with salt and pepper, and brown in a pot with oil over medium-high heat.
- Add the Marinade: Pour the chili sauce over the browned beef, add remaining beef broth, and bring to a simmer.
- Slow Cook: Cover the pot and cook on low heat for about 180 minutes or until the beef is fork-tender.
- Shred the Beef: Remove the beef and shred it with two forks. Return it to the pot and stir.
- Serve: Enjoy as a stew or in tacos with corn tortillas and garnished with cilantro and lime juice.
Notes
For added flavor, marinate the beef overnight. Adjust the number of chiles based on your spice preference. Make extra broth for serving.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg