Ingredients
Scale
- 2 lbs beef chuck roast, cut into large chunks
- 5 dried guajillo chiles, stems removed
- 6 whole garlic cloves
- 1 medium onion, chopped
- 2 tsp cumin powder
- 2 bay leaves
- 4 cups beef broth
- Juice of 2 limes
- Fresh cilantro for garnish
Instructions
- Sauté the chopped onion in a large pot over medium heat until translucent (about 3-5 minutes).
- Soak guajillo chiles in hot water for 15-20 minutes until soft.
- Blend soaked chiles with garlic, cumin, and enough beef broth to make a smooth sauce.
- Add beef chunks to the pot with sautéed onions; season with salt and pepper. Brown on all sides.
- Pour the blended sauce over the meat, then add bay leaves and remaining beef broth; stir well.
- Cover and simmer on low heat for 2-3 hours until meat is fork-tender.
- Serve hot in bowls topped with fresh cilantro and lime juice.
Notes
- Marinate the meat overnight for deeper flavor.
- Substitute beef with chicken or jackfruit for a lighter option.
- Adjust spice levels by varying the type and amount of chiles used.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg