Description
A savory and tender Mexican beef stew, perfect for gatherings and celebrations.
Ingredients
- 2 lbs beef chuck roast
- 4 cups beef broth
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Corn tortillas (for serving)
Instructions
- Toast the guajillo and ancho chiles in a skillet until fragrant, then soak them in hot water for 15 minutes.
- Blend the soaked chiles with beef broth, onion, garlic, cumin, oregano, salt, and pepper until smooth.
- Transfer the beef chuck roast into a crockpot and pour over the blended sauce to coat the meat.
- Cook on low for 6-8 hours until the beef is tender and shreadable.
- Shred the beef using two forks and serve with the consomme and warm corn tortillas.
Notes
Great for leftovers; can be refrigerated or frozen for later. Serve with onions, cilantro, and lime for freshness.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican