Ingredients
Scale
- 3 pounds chuck roast
- 2 pounds bone-in short ribs
- 8 guajillo chiles
- 4 ancho chiles
- 5 cups water
- 2 cups beef broth
- Fresh cilantro and lime for serving
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons avocado oil
- 1 large onion (quartered)
- 1 garlic bulb (cut the tip off)
- 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
Instructions
- Sear meat: Cut chuck roast into 2-inch chunks, season, and brown in avocado oil over medium-high heat.
- Combine ingredients: Add seared meat, quartered onion, garlic bulb, carrots, bay leaves, and dried chiles to the pot. Pour in beef broth and cover with water.
- Season: Stir in chicken bouillon, oregano, cumin, and salt; bring to a boil.
- Skim impurities: After boiling for 30 minutes, skim off foam from the surface.
- Blend peppers: Remove softened peppers and vegetables; blend until smooth and return to the pot.
- Simmer: Cover and simmer for about 3 hours until meat is tender.
- Serve hot: Remove bones from the meat and serve with fresh cilantro and lime juice.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg