Serves 1
Directions
- 1Cut the beef chuck roast into large cubes.
- 2Place the beef cubes in a large pot.
- 3Add half a white onion, a head of garlic, 3 bay leaves, and a generous amount of salt to the pot.
- 4Pour enough water to cover the meat and bring it to a boil.
- 5In a separate pot, add 10 guajillo chiles, 4 ancho chiles, and 5 arbol chiles to boiling water.
- 6Once softened, transfer the rehydrated chiles to a blender.
- 7Add 5 garlic cloves, a quarter of an onion, 1 tablespoon of beef bouillon, 1 teaspoon of cumin, 1 teaspoon of oregano, 5 cloves, 10 peppercorns, a small piece of ginger, and a quarter cup of vinegar to the blender.
- 8Blend until smooth.
- 9Strain the blended sauce into the pot with the beef, pressing to extract all liquid.
- 10Stir the sauce into the beef, ensuring it's well combined.
- 11Continue cooking until the meat is tender and easily shredded.
Ingredients
- 2.74 lbs beef chuck roast
- 1 white onion
- 1 garlic head
- 3 bay leaves
- water
- 10 guajillo chiles
- 4 ancho chiles
- 5 arbol chiles
- 5 garlic cloves
- 1 tablespoon beef bouillon
- 1 teaspoon cumin
- 1 teaspoon oregano
- 5 cloves
- 10 peppercorns
- 1 piece ginger
- 0.25 cup vinegar
Equipment
pottongsblenderstrainerladle
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