Ingredients
Scale
- 3 lb chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 4 cups low-sodium beef broth
- Juice of 2 limes
- Fresh cilantro, for garnish
Instructions
- Begin by gathering all ingredients and rinsing the dried chiles under cold water.
- In a skillet over medium-high heat, sear the chuck roast until browned on all sides.
- In a blender, combine the soaked chiles (stems and seeds removed), onion, garlic, cumin, oregano, lime juice, and beef broth; blend until smooth.
- Place the seared roast in the crockpot and pour the blended sauce over it.
- Cook on low for 8 hours or high for 4 hours until tender.
- Shred the meat with forks inside the pot and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg