Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo peppers
- 2 dried ancho peppers
- 4 garlic cloves
- 1 onion, sliced
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Rehydrate the dried peppers in hot water for 15 minutes, then blend with garlic to make a smooth sauce.
- Season beef chunks with salt and pepper, then sear in a hot skillet until browned.
- Add the blended peppers, sliced onion, cumin, oregano, and beef broth to a slow cooker or Dutch oven.
- Cook on low for 6-8 hours until beef is tender and flavors meld.
- Serve hot with fresh cilantro and warm bread or tortillas.
Notes
- For extra flavor, roast the peppers before blending.
- Adjust spice levels with more or less dried peppers.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow Cooker, Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg