Ingredients and Weight:
- Beef chuck roast (3 pounds)
- Guajillo chiles (1 ounce)
- Ancho chiles (1 ounce)
- Pasilla chiles (1 ounce)
- Chipotle chiles (1 ounce)
- Beef broth (4 cups)
- Fire-roasted tomatoes (1 can, 28 ounces)
- Onion (1, chopped)
- Garlic (3 cloves, minced)
- Cumin (1 tablespoon)
- Oregano (1 teaspoon)
- Salt and pepper (to taste)
Preparation Time:
20 minutes
Cooking Time:
2 hours 30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Remove the stems and seeds from the chiles and soak them in hot water for 30 minutes.
- Drain the chiles and blend them with the beef broth, tomatoes, onion, garlic, cumin, oregano, salt, and pepper.
- Place the beef roast in a large Dutch oven and pour the chile sauce over it.
- Bring to a boil, reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is tender.
- Shred the beef and serve with mashed potatoes, rice, or tortillas.
Nutritional Information:
- Calories: 450 per serving
- Protein: 30 grams
- Fat: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Rich and flavorful
- Tender beef
- Mildly spicy
- Perfect for a hearty meal
User Comments:
- "This was an amazing dish! The beef was so tender and the sauce was flavorful and complex."
- "I loved the combination of spices and the tender beef. This is a definite keeper!"
- "My family devoured this dish. It's a great meal for a special occasion or a weeknight dinner."
Special Precautions and Tips:
- Use gloves when handling the chiles to avoid irritation.
- If you prefer a spicier dish, add more of the chipotle chiles.
- Serve with a side of sour cream or yogurt to balance the flavor.
