Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 3-4 dried guajillo chilies
- 2-3 dried ancho chilies
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Prepare the chilies by removing stems and seeds; toast them in a dry pan over low heat until fragrant.
- In a blender, combine toasted chilies, garlic, onion, cumin, oregano, chili powder, and beef broth; blend until smooth.
- Place the beef in the crockpot and pour the marinade over it; season with salt and pepper.
- Cover and cook on low for 8-10 hours or high for 4-6 hours until tender.
- Shred the beef with two forks and return it to the sauce.
- Serve hot with garnishes like chopped onions, cilantro, lime wedges, and warm tortillas.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg