Description
Deliciously tender beef chuck roast cooked with flavorful spices and served with corn tortillas.
Ingredients
Scale
- 3 pounds beef chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 dried guajillo chiles, stems and seeds removed
- 2 cups beef broth
- 1 bay leaf
- Fresh cilantro for garnish
- Corn tortillas for serving
Instructions
- In a skillet over medium heat, toast the guajillo chiles for a few minutes until fragrant. Soak them in hot water for about 15 minutes until softened.
- In a slow cooker, combine the beef chuck roast, chopped onion, minced garlic, ground cumin, dried oregano, paprika, ground coriander, salt, and black pepper.
- Blend the soaked chiles with the beef broth until smooth, then pour over the meat in the slow cooker.
- Add the bay leaf, cover, and set the slow cooker to cook on low for about 8 hours until the beef is tender.
- Once cooked, remove the beef and shred it into bite-sized pieces.
- Serve with the broth, garnished with fresh cilantro and warm corn tortillas.
Notes
- This dish pairs well with avocado slices and a side of rice.
- Adjust the level of spice by using more or fewer chiles.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg