Ingredients
The following ingredients have 4 Servings
- 5 dried ancho chiles
- 5 dried guajillo chiles
- 1 14 oz can beef broth
- 2 Tbsps apple cider vinegar
- 2 Tbsps kosher salt
- 2 Tbsps honey
- 3/4 Tbsp pepper
- 3/4 Tbsp ground cumin
- 3/4 Tbsp dried oregano
- 1/2 Tbsp ground ginger
- 1 tsp ground cinnamon
- 6 cloves garlic
- 3 bay leaves
- 4 pound beef roast (cut into 3 or 4 large pieces)
- 1 onion (diced)
- 2 10 oz can Rotel tomatoes
- Optional toppings: cilantro, avocado, sweet pickled red onions, lime, diced onions, soft tortillas
Instruction
- Remove the chile stems and shake out most of the seeds.Optional: Toast the chiles in a skillet over medium high heat for 1 minute per side.
- Put the beef broth in a small saucepan, bring to a boil, and remove from heat. Add the chiles to the hot beef broth. Let soak for 20 minutes.
- Add the beef broth and chiles to a blender or food processor and add the apple cider vinegar, salt, honey, pepper, cumin, oregano, ginger, cinnamon, garlic, and bay leaves. Blend on low for at least 1 minute.
- Put the beef roast into a slow cooker. Add the diced onion and cans of Rotel tomatoes. Pour the chile mixture from the blender over top and stir it a little. Turn the slow cooker on low for 6 to 8 hours.
- Shred the beef with two forks right in the slow cooker. Serve in bowls with desired toppings or use as a filling for tacos, quesadillas, burritos, or on top of nachos.
