Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 4 garlic cloves
- 1 large onion, sliced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups beef broth
- Vinegar, lime, cilantro for garnish
Instructions
- Remove stems and seeds from dried chiles; soak in hot water for 15 minutes.
- Blend softened chiles, garlic, onion, cumin, smoked paprika, and a splash of water until smooth.
- Season beef with salt and pepper, then sear in a large pot until browned.
- Add the chile sauce and beef broth; simmer on low for 3 hours until beef is tender.
- Serve with fresh cilantro, diced onions, and lime wedges. Enjoy as tacos or with crusty bread.
Notes
- For extra flavor, marinate beef in the chile sauce overnight.
- Use gluten-free beef broth for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Slow braising
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg