Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 3–4 dried guajillo chilies
- 2–3 dried ancho chilies
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 4 cups beef broth
- Salt and pepper to taste
Instructions
- Prepare the chilies by removing stems and seeds, then toast them in a dry pan over low heat until fragrant.
- In a blender, combine toasted chilies, garlic, onion, cumin, oregano, chili powder, and beef broth; blend until smooth.
- Place the beef chuck roast in the crockpot and pour the marinade over it. Season with salt and pepper.
- Cover and cook on low for 8–10 hours or on high for 4–6 hours until meat is tender enough to shred easily.
- Shred the cooked beef using two forks and return it to the sauce to absorb more flavors.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg