Ingredients
Scale
- 3 lbs beef chuck
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 guajillo chilies (stems and seeds removed)
- 4 ancho chilies (stems and seeds removed)
- 2 tablespoons flour
- 2 ½ cups beef broth
- Corn tortillas (warmed)
- 1 yellow onion (chopped)
- 3 garlic cloves
- 3 chile de arbol (stems and seeds removed)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried Mexican oregano
- 2 fresh bay leaves
- White onion (diced)
- Cilantro (chopped)
- Radishes (sliced)
- Lime wedges
Instructions
- Toast the dried chilies in a dry skillet over medium heat for 2-3 minutes until fragrant. Combine with chopped onion and garlic in a saucepan, cover with water, and simmer for about 10 minutes until softened.
- Transfer the chili mixture to a blender with one cup of soaking liquid, cumin, coriander, oregano, and beef stock. Blend until smooth; season to taste.
- Cut the beef into cubes, season with salt and pepper, then toss in flour. Brown in a Dutch oven with oil over medium-high heat.
- Return the beef to the pot with enough sauce to cover it completely; add bay leaves. Simmer on low heat for about two hours until tender.
- Skim excess oil before serving warm with tortillas, diced onions, cilantro, radishes, and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg