Ingredients
Scale
- 3 lbs of beef chuck roast
- 1 lb of lamb (optional for added flavor)
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 4 cloves of garlic
- 1 medium onion, chopped
- 2 teaspoons of cumin
- 1 teaspoon of oregano
- 4 cups of beef broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Corn tortillas for serving
Instructions
- Prepare the chiles by removing stems and seeds, then simmer in boiling water for 10 minutes.
- Blend softened chiles with garlic, onion, cumin, oregano, and salt until smooth to create the marinade.
- Marinate the beef (and lamb if using) with the marinade for at least an hour, preferably overnight.
- Brown the marinated meat in a large pot over medium heat for about 10 minutes.
- Add beef broth, bring to a boil, then reduce heat and simmer for 2 hours until tender.
- Shred the cooked meat and return it to the pot to soak up the broth.
- Serve in bowls with warm corn tortillas and garnish with fresh cilantro.
Notes
- For best flavor, marinate the meat overnight.
- Adjust seasoning according to taste.
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg