Description
A rich and savory Mexican stew that embodies warmth and community, perfect for any gathering or cozy dinner.
Ingredients
- 2 lbs beef chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 3 cups beef broth
- 2-3 dried guajillo chiles
- 2-3 dried ancho chiles
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- Corn tortillas (for serving)
Instructions
- In a skillet, toast the dried chiles over medium heat until fragrant. Soak them in hot water for 15 minutes.
- In a blender, combine the soaked chiles, minced garlic, cumin, oregano, and a splash of the soaking water. Blend until smooth.
- In a crockpot, place the beef chuck roast, quartered onion, and bay leaves. Pour the blended sauce over the meat.
- Add the beef broth, season generously with salt and pepper, and stir to combine.
- Set the crockpot to low, and let it simmer for about 8 hours or until the beef is fork-tender.
- Once cooked, use two forks to shred the beef into pieces.
- Serve with the rich consommé in bowls or in corn tortillas for tacos.
Notes
For a quick version, substitute fresh chiles for dried. Experiment with different toppings for added flavor!
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican