Ingredients
Scale
- 2 lbs beef chuck roast or short ribs
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 4 cloves garlic
- 1 onion, quartered
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 cinnamon stick
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Remove stems and seeds from dried chiles, then soak them in hot water for 15 minutes.
- Blend soaked chiles, garlic, onion, cumin, oregano, and cinnamon into a smooth sauce.
- Season beef with salt and pepper, then brown in a large pot.
- Add chili sauce and beef broth, then simmer on low for 2.5 to 3 hours until meat is tender and flavorful.
- Shred the beef and serve with warm tortillas, garnished with onions and cilantro.
Notes
- Adjust spice levels by adding more or fewer chiles
- For a richer flavor, marinate the beef in the sauce overnight
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Method: Stovetop, Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 370 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg