Ingredients
Scale
- 2 lbs chuck roast, cut into large chunks
- 2 lbs pork shoulder, cut into large chunks
- 4 dried guajillo peppers, toasted
- 1 cup beef broth (low-sodium)
- 1/4 cup freshly squeezed lime juice
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/4 cup chopped fresh cilantro (for garnish)
- 2 tsp dried oregano
- 2 tsp cumin powder (toasted)
- Salt & pepper to taste
Instructions
- Prepare the Meat: Season the chuck roast and pork shoulder generously with salt and pepper.
- Toast the Peppers: In a dry skillet over medium heat, toast guajillo peppers until fragrant.
- Sauté Aromatics: Heat oil in a large pot; add chopped onions and minced garlic. Sauté until translucent.
- Create the Sauce: Blend toasted peppers with beef broth, cumin, oregano, and lime juice until smooth; pour over sautéed aromatics.
- Add Meat & Simmer: Nestle meat chunks into the sauce; cover and simmer on low heat for about 3 hours until fork-tender.
- Finish & Serve: Shred cooked meat gently; serve hot with warm tortillas or over rice, garnished with cilantro and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg