Ingredients
Scale
- 3 lbs chuck roast
- 2 large sweet onions, chopped
- 6 cloves garlic, minced
- 4 dried guajillo chilis, soaked
- 2 dried ancho chilis, soaked
- 2 bay leaves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 4 cups beef broth
- Juice of 2 limes
Instructions
- Gather all ingredients. Soak guajillo and ancho chilis in hot water for about 15 minutes.
- Blend soaked chilis, garlic, onions, cumin, oregano, and a cup of beef broth until smooth.
- Optional: Sear the chuck roast in a skillet until browned on all sides.
- Place the meat in the crockpot and add the chili mixture, remaining beef broth, and bay leaves.
- Cook on low for 8 hours until the meat is fork-tender.
- Remove bay leaves and shred the meat in the pot; squeeze lime juice before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 110mg