Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Toast guajillo chiles and ancho chiles, soak until soft, then blend with garlic, cider vinegar, oregano, cumin, cloves, cinnamon, salt and a ladle of beef broth.
- Brown beef chuck in vegetable oil. Coat with the chile puree, add the remaining broth, cover tightly.
- Cook in a 160C oven until the beef shreds, about 2.5 hours. Uncover 20 minutes to darken.
- Shred the meat into the broth. Serve with onion, cilantro and lime.
Shopping tip
Chiles guajillo and ancho are high-risk (world-food / online). Acém, vinagre, orégãos, cominhos. Serve as stew or with tortillas. Same dried-chile aisle as batch 1 barbacoa.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.