Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- Salt and pepper to taste
- 4 cups beef broth
- Tortillas for serving
- Chopped cilantro and onion for garnish
Instructions
- In a skillet over medium heat, toast the guajillo and ancho peppers until fragrant. Remove stems and seeds.
- In a blender, combine toasted peppers, onion, garlic, cumin, oregano, and 1 cup of beef broth. Blend until smooth.
- Place the beef chuck roast in the crockpot. Season with salt and pepper, and pour the pepper mixture over the beef.
- Add the remaining beef broth and bay leaf.
- Cook on low for 8 hours or until the meat is tender.
- Shred the beef and serve in tortillas, garnished with cilantro, onion, and the consomé.
Notes
Remove seeds from the peppers to avoid too much heat. Toast peppers just until fragrant, do not burn them. Blend well for a smooth sauce. Use a fork to shred the beef while it is hot for best texture. Save the consomé for tacos.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg