Mexican Shredded Beef

Ingredients

• 3 lbs beef chuck roast
• 1 large onion, quartered
• 6 cloves garlic cloves, smashed
• 4 whole dried ancho chiles, deseeded
• 3 whole dried guajillo chiles, deseeded
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1.5 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp salt
• ½ tsp black pepper
• 2 whole bay leaves

Instructions

1. 1

   Toast dried ancho and guajillo chiles in a dry skillet over medium heat for 2-3 minutes until fragrant, being careful not to burn. Transfer to a bowl and cover with hot water; let soak for 15 minutes until softened.

2. 2

   Blend softened chiles with 0.5 cup soaking liquid, garlic, cumin, oregano, and vinegar in a blender until smooth. Strain through a fine-mesh sieve, pressing solids with a spoon.

3. 3

   Pat beef chuck roast dry with paper towels. Season generously with salt and pepper on all sides.

4. 4

   Heat 2 tbsp oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef until deeply browned on all sides, 8-10 minutes total. Remove and set aside.

5. 5

   Add quartered onion to the same pot and sauté for 2 minutes. Pour in chile paste mixture and beef broth, stirring to combine.

6. 6

   Return beef to pot, add bay leaves, and bring to a simmer. Cover and transfer to a 325°F oven, or reduce heat to low on stovetop and cover with a lid.

7. 7

   Cook for 3-3.5 hours until beef is extremely tender and easily shreds with a fork, turning halfway through.

8. 8

   Remove beef from cooking liquid and let cool for 10 minutes. Shred with two forks, discarding any fat. Return shredded beef to pot and stir to coat with sauce.

Tools you’ll need

• 12-inch skillet
• blender
• fine-mesh sieve
• 5-quart Dutch oven or heavy pot with lid
• tongs
• two forks
• paper towels
• cutting board

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