Ingredients
Beef:
- 3 pounds beef chuck, cubed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 1 tablespoon neutral oil
Chile Sauce:
- 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 ½ cups beef broth
- 2 fresh bay leaves
Additional:
- Corn tortillas, warmed
- Diced white onion, chopped cilantro, sliced radishes, lime wedges for garnish
Instructions
- Toast Chilies: Toast chilies in a dry skillet until fragrant, about 2-3 minutes.
- Simmer Chilies: Simmer toasted chilies, onion, and garlic in water for 10 minutes until soft.
- Blend: Blend chilies, onion, garlic, soaking liquid, cumin, coriander, oregano, and beef broth until smooth. Season with salt and pepper.
- Brown Beef: Season beef cubes with salt and pepper, toss in flour. Brown beef in oil in batches.
- Cook: Return beef to pot, pour chile sauce to cover, add bay leaves. Simmer on low for 2 hours or until beef is tender. Skim oil before serving.
- Serve: Serve with warm tortillas and garnishes.
Notes
- Freeze extra sauce for up to 3 months.
- Adjust spice level by varying chile de arbol.
- Slow cooker method: cook on low 6-8 hours.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main dish, stew
- Method: Stove-top simmer
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
