Ingredients
Scale
- 3 pounds chuck roast
- 2 pounds short ribs (bone-in)
- 1 large onion (quartered)
- 1 garlic bulb (cut the tip off)
- 8 guajillo chiles
- 4 ancho chiles
- 5 cups water
- 2 cups beef broth
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons avocado oil
- 1 carrot (cut in half crosswise, then cut in half)
- 2 bay leaves
- 2 teaspoons chicken bouillon
- 1–2 teaspoons chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- Fresh cilantro (diced)
- Fresh lime juice
- White onion (diced)
Instructions
- Sear the meat chunks in avocado oil until browned on all sides.
- Add seared meat, onion, garlic, carrots, bay leaves, and dried chiles to the pot. Cover with beef broth and water.
- Stir in seasonings: chicken bouillon, oregano, cumin, and salt; bring to a boil.
- Skim off impurities after boiling for 30 minutes.
- Blend softened peppers with onions and garlic until smooth; return to pot.
- Simmer for about 3 hours until meat is tender enough to shred.
- Serve hot topped with cilantro, diced onion, and fresh lime juice.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg