Ingredients
Scale
- 4 pounds beef chuck roast
- 10 guajillo chiles
- 5 ancho chiles
- 3 arbol chilies
- 2 Roma tomatoes
- 1 white onion
- 6 garlic cloves
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Deseed the chilies by cutting off the stems and shaking out the seeds. Rinse briefly.
- Simmer deseeded chilies in a medium pot with water for about 15 minutes until softened.
- Broil tomatoes, onion, and unpeeled garlic on a quarter sheet pan for 4 to 6 minutes until lightly charred.
- Blend softened chilies with one cup of their cooking water, roasted vegetables, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger until smooth.
- Place beef chunks in a slow cooker; pour over the blended sauce and cook on low for 8 to 9 hours or high for 4 to 5 hours until tender.
- Shred the beef and mix it back into the sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg