Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 1 large onion, sliced
- 2 tablespoons apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Chopped onions and lime wedges (for serving)
Instructions
- Rehydrate chilies in hot water for 15 minutes, then blend with garlic, vinegar, cumin, oregano, and some water to make a smooth sauce.
- Season beef chunks with salt and pepper, then sear in a hot skillet until browned.
- Place beef in a slow cooker; pour chili sauce over meat, add sliced onions, bay leaves, and a bit more water if needed.
- Cook on low for 8 hours until beef is tender and shreddable.
- Serve hot, garnished with cilantro, chopped onions, and lime wedges alongside warm tortillas.
Notes
- Adjust chili heat by adding more or less dried chilies.
- For extra smoky flavor, slightly char the chilies before blending.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg