Ingredients
Scale
- 4 pounds beef chuck roast
- 10 guajillo chiles
- 5 ancho chilies
- 3 arbol chilies
- 2 Roma tomatoes
- 1 white onion (quartered)
- 6 garlic cloves (unpeeled)
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 3 bay leaves
- Chopped onion (for serving)
- Cilantro (for serving)
- Lime wedges (for serving)
Instructions
- Prepare chilies by deseeding and rinsing them.
- Simmer the chilies in water for about 15 minutes until softened.
- Broil tomatoes, onion, and garlic until charred.
- Blend softened chilies with roasted vegetables, broth, vinegar, and spices until smooth.
- In a slow cooker, place beef chunks and pour sauce over them; add bay leaves.
- Cook on low for 8 to 9 hours or high for 4 to 5 hours until tender.
- Shred the meat and mix it back into the sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg