Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chili peppers
- 2 dried ancho chili peppers
- 4 garlic cloves
- 1 onion, chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons vinegar
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Roast dried chilies until fragrant, then soak in hot water for 15 minutes.
- Blend chilies, garlic, onion, cumin, oregano, and vinegar until smooth.
- In a slow cooker, add beef chunks, chili paste, beef broth, salt, and pepper.
- Cook on low for 6-8 hours until beef is tender and flavors meld.
- Shred the beef and serve with tortillas and garnishes.
Notes
- You can add chipotle peppers for extra heat.
- Serve with lime, chopped onions, and cilantro for authentic taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg