Ingredients
- 2 lbs beef stew meat (chuck roast preferred), cut into cubes
- 1 tbsp oil
- 1 tsp salt
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 3 cups beef broth
- 1 small onion, chopped
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp black pepper
Instructions
- Heat oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, seasoning with salt.
- In a separate pot, simmer guajillo and ancho chiles in hot water for 10 minutes until softened.
- Transfer softened chiles to a blender with onion, garlic, cumin, oregano, black pepper, and 1 cup beef broth. Blend until smooth.
- Pour chile sauce over browned beef, add remaining 2 cups broth, and stir to combine.
- Simmer covered for 1½ to 2 hours, stirring occasionally, until beef is tender and sauce is thickened.
- Adjust seasoning and serve with rice or tortillas.
Notes
- Use beef chuck for the most flavorful and tender results.
- Chiles vary in heat — guajillo and ancho are typically mild to medium.
- Prep the chile sauce ahead of time for convenience.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
