Description
A traditional Mexican stew featuring tender, slow-cooked beef in a complex and rich chile sauce. Perfect for tacos, quesabirrias, or served as a comforting soup.
Ingredients
Scale
For the Crust:
- 3 lbs beef chuck roast or short ribs
- 4 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried chiles de árbol, stemmed and seeded
- 1 white onion, quartered
- 5 cloves garlic
- 2 Roma tomatoes
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 4 whole cloves
- 1 cinnamon stick
- 1/4 cup apple cider vinegar
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Place dried chiles in a bowl and cover with hot water. Soak for 15 minutes until softened.
- In a large pot or Dutch oven, sear the beef on all sides over medium-high heat until browned. Remove and set aside.
- In a blender, combine the soaked chiles, onion, garlic, tomatoes, oregano, cumin, cloves, cinnamon, vinegar, and 1 cup of beef broth. Blend until completely smooth.
- Strain the sauce through a fine-mesh sieve into the pot used to sear the beef. Cook the sauce for 5 minutes over medium heat.
- Return the seared beef to the pot. Add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until the meat is fork-tender.
- Remove the beef and shred with two forks. Skim excess fat from the top of the sauce. Season the sauce with salt and pepper. Serve the shredded meat in bowls with the consommé for dipping or pour the consommé over the meat.
Notes
You can customize the seasonings to taste.