Ingredients
Scale
- 3 lbs. beef chuck
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 1 tablespoon neutral oil
- 1 yellow onion, chopped
- 3 garlic cloves
- 6 guajillo chilies, stems and seeds removed
- 4 ancho chilies, stems and seeds removed
- 3 chile de arbol, stems and seeds removed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried Mexican oregano
- 2 1/2 cups beef broth
- 2 fresh bay leaves
Instructions
- Toast the dried chilies in a dry skillet for about 2–3 minutes until fragrant. Transfer them to a saucepan with chopped onion and garlic, cover with water, and simmer for about 10 minutes until soft.
- In a blender, combine the softened chilies, onion, garlic, one cup of soaking liquid, ground cumin, coriander, oregano, and beef broth. Blend until smooth; adjust seasoning with salt and pepper.
- Cut the beef chuck into two-inch cubes; season with salt and pepper. Toss in flour until coated.
- Heat neutral oil in a Dutch oven over medium-high heat. Brown the beef in batches on all sides; remove excess oil from the pot.
- Return all browned beef to the pot; pour enough sauce to cover the meat. Add bay leaves; cover and simmer on low heat for about two hours until tender.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg