Description
A comforting bowl of Mexican Beef Stew with tender beef, rich broth, and authentic spices, perfect for family gatherings.
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- Corn tortillas (for tacos)
- Chopped cilantro and onions (for garnish)
Instructions
- Prepare the Chile Mixture: In your blender, combine the dried guajillo and ancho chiles, chopped onion, minced garlic, beef broth, cumin, oregano, smoked paprika, salt, and pepper. Blend until smooth.
- Layer the Flavors: Place your beef chuck roast in the crockpot and pour the blended chile mixture over the roast.
- Slow Cook to Perfection: Set your crockpot to low and cook for about 480 minutes (8 hours).
- Shred the Beef: Carefully remove the roast from the crockpot and shred it into pieces.
- Assemble Your Tacos: Serve shredded beef in warm corn tortillas, garnished with cilantro and onions.
Notes
This stew tastes even better the next day. Consider making it ahead of time for deeper flavors. Customize with vegetables or adjust spice levels to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg