Ingredients
Scale
- 3 pounds chuck roast
- 2 pounds short ribs (bone-in)
- 1 large onion (quartered)
- 1 garlic bulb
- 8 guajillo chiles
- 4 ancho chiles
- 5 cups water
- 2 cups beef broth
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons avocado oil
- 2 teaspoons chicken bouillon
- 1-2 teaspoons chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- fresh cilantro (for garnish)
- fresh lime juice (for serving)
Instructions
- Chop the chuck roast into 2-inch chunks, pat dry, and season with salt and pepper.
- Heat avocado oil in a large Dutch oven over medium-high heat and sear the meat until browned on all sides.
- Add seared meat back to the pot along with onion, garlic, bay leaves, guajillo and ancho chiles. Pour in beef broth and cover with water.
- Stir in chicken bouillon, oregano, cumin, and additional salt. Bring to a boil.
- After boiling for 30 minutes, skim impurities from the surface.
- Remove softened peppers and vegetables; blend until smooth, adding broth if necessary for consistency.
- Strain the blended mixture if desired, then return it to the pot.
- Cover and simmer for about 3 hours until meat is tender enough to shred easily.
- Remove meat from broth; discard bones and chop into chunks before serving.
- Serve hot topped with fresh cilantro, diced onions, and a squeeze of lime juice.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg