Description
A soul-warming Mexican dish made easy in a crockpot, packed with rich flavors and tender beef.
Ingredients
Scale
- 3 pounds beef (brisket or chuck roast)
- 4 dried guajillo peppers
- 2 dried ancho peppers
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon oregano
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas for serving
- Chopped cilantro and onion for garnish
Instructions
- Toast the dried guajillo and ancho peppers in a dry skillet over medium heat until fragrant, about 2-3 minutes. After toasting, remove the stems and seeds.
- In a blender, combine the toasted peppers, chopped onion, minced garlic, cumin, oregano, and a bit of the beef broth. Blend these ingredients together into a smooth sauce.
- Place the beef in the crockpot and pour the pepper sauce over it. Add the remaining beef broth, along with the bay leaves, salt, and pepper. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
- Once the cooking time is up, shred the beef with two forks and mix it with the broth. Serve in corn tortillas, garnished with chopped cilantro and onion.
Notes
For a deeper flavor, consider searing the beef in a pan before adding it to the crockpot. Adjust spice level to taste by varying the number of peppers.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg