Ingredients
Scale
- 3 lbs. beef chuck
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons flour
- 1 tablespoon neutral oil
- 1 yellow onion, chopped
- 3 garlic cloves
- 6 guajillo chilies, stems and seeds removed
- 4 ancho chilies, stems and seeds removed
- 3 chile de arbol, stems and seeds removed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried Mexican oregano
- 2 1/2 cups beef broth
- 2 fresh bay leaves
- Corn tortillas, warmed
- White onion, diced
- Cilantro, chopped
- Radishes, sliced
- Lime wedges
Instructions
- Toast chilies in a dry skillet for 2–3 minutes until fragrant. Transfer to a saucepan with chopped onion and garlic; cover with water and simmer for 10 minutes until softened.
- In a blender, combine softened chilies, onion, garlic, soaking liquid, spices, and broth; blend until smooth.
- Cut beef into 2-inch cubes; season with salt and pepper before tossing with flour. Brown beef in batches in a heated Dutch oven with oil.
- Pour the blended sauce over browned beef; add bay leaves. Cover and simmer on low heat for about two hours or until tender.
- Skim excess oil before serving with warm tortillas and toppings of choice.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg