Ingredients
Scale
- 2 lbs beef chuck roast
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, quartered
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- 3 cups beef broth
- Salt and pepper to taste
- 4 burger buns
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Remove stems and seeds from chiles, toast in a skillet.
- Blend toasted chiles, onion, garlic, cumin, oregano, and beef broth until smooth.
- Marinate beef chuck roast in the mixture and refrigerate for at least 2 hours.
- Preheat smoker to 225°F, then smoke beef until it reaches 195°F internal temperature.
- Shred the smoked beef after resting for 15 minutes.
- Assemble burgers on toasted buns with shredded beef and optional cheese.
- Garnish with cilantro and serve with lime wedges.
Notes
- For best flavor, marinate the beef overnight.
- Adjust spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free buns)
Nutrition
- Serving Size: 1 burger
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg