Ingredients
– 4 to 5 pounds chuck roast, cut into large 4-inch chunks
– ½ tablespoon salt
– ½ tablespoon black pepper
– 1 ½ tablespoon olive oil
– 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
– 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
– 5 árbol chiles, rinsed and stemmed (about 0.1 oz)
– 2 large Roma tomatoes
– ½ medium yellow onion
– 1 4-inch cinnamon stick (preferably Mexican or Ceylon cinnamon)
– 3 bay leaves
– ½ teaspoon black peppercorns
– Water as needed for soaking
– 2 cups beef broth
– ¼ cup white vinegar
– 5 cloves garlic
– 1 teaspoon ground cumin
– 1 teaspoon Mexican oregano (or regular oregano if unavailable)
– ½ teaspoon ground cloves
Instructions
1-Season the meat generously with salt and black pepper on all sides, then heat olive oil in a large pot or Dutch oven over medium-high heat.
2-Sear the meat in batches until browned on all sides, and set it aside once done.
3-In another pot, combine the guajillo, ancho, and arbol chiles with tomatoes, onion, cinnamon stick, bay leaves, and peppercorns. Cover with water, bring to a boil, then simmer for 10 minutes.
4-Transfer the softened ingredients to a blender, add 1 cup of the chile-soaked water, beef broth, vinegar, garlic, cumin, oregano, and cloves, then blend until smooth.
5-Strain the sauce into the pot with the seared meat, stir to mix, and bring to a boil. Reduce heat, cover, and simmer for 3 to 3 ½ hours until the meat falls apart.
6-Remove the meat, shred it with forks, and return it to the consomé for a final simmer.
7-Serve as a stew with garnishes like diced onion, chopped cilantro, and lime, or use it in tacos with corn tortillas and cheese such as Oaxaca or Chihuahua.
Last Step:
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🌶️ Adjust the number of árbol chiles to control spiciness: omit for mild, 3 for medium, 7-10 for hot.
🍂 Use Mexican or Ceylon cinnamon for authentic flavor; remove stick before blending or substitute with 2 teaspoons ground cinnamon.
⏲️ Alternative methods: Instant Pot (pressure cook on high 60 minutes after searing) or slow cooker (low 7-8 hours or high 5 hours).
❄️ Freeze leftover consomé in portions to use later.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Simmering/Braising
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 12 grams
- Sodium: 803 mg
- Fat: 37 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 23 grams
- Trans Fat: 2 grams
- Carbohydrates: 22 grams
- Fiber: 9 grams
- Protein: 59 grams
- Cholesterol: 196 mg