Ingredients

The following ingredients have 9 Servings
  • 3 dried ancho chilies (seeded, stemmed, and torn into pieces)
  • 2 dried chipotle chilies (seeded, stemmed, and torn into pieces)
  • 3 cloves garlic (peeled and smashed)
  • 2 cups chicken broth (divided)
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 pounds chuck roast
  • 1 white onion (sliced)

Instruction

  • Set a saute pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1 1/2 cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Puree.
  • Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker.
  • Add the sliced onion to the hot pan and saute until golden, 8-10 minutes. Add the extra 1/2 cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker.
  • Pour the pureed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender.
  • Remove the beef from the cooker and shred with a fork. Skim the fat from the liquid in the slow cooker and toss the juices with the shredded meat.