Ingredients
Scale
- 4 pounds beef chuck roast
- 10 guajillo chilies
- 5 ancho chilies
- 3 arbol chilies
- 2 Roma tomatoes
- 1 white onion
- 6 garlic cloves
- 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
Instructions
- Prepare the chilies by deseeding and rinsing them.
- Simmer the chilies in water for about 15 minutes until softened.
- Roast tomatoes, onion, and garlic in the oven until lightly charred.
- Blend softened chilies with cooking water, roasted vegetables, broth, vinegar, and spices until smooth.
- Place beef chunks in a slow cooker; pour sauce over them and add bay leaves.
- Cook on low for 8 to 9 hours or on high for 4 to 5 hours until tender.
- Shred the beef, return it to the sauce in the slow cooker, and mix well.
- Serve hot with optional garnishes like chopped onions, cilantro, and lime.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg