Ingredients
Scale
- 4 cups beef broth
- 1 tsp ground cumin
- 6 dried guajillo chiles
- 2 dried ancho chiles
- 2 tsp dried oregano (Mexican oregano preferred)
- 2 tsp sea salt (divided)
- 2 tsp garlic powder
- 1 small yellow onion (roughly chopped)
- 2 dried arbol chiles
- 2 tbsp avocado oil (or any neutral oil)
- 1/4 cup gluten-free all-purpose flour
- 3 lb beef stew meat (cut into 1-inch chunks)
- 1/2 tsp black pepper (freshly ground preferred)
- 2 bay leaves
Instructions
- Remove stems and seeds from guajillo, ancho, and arbol chiles, then wipe briefly to remove dust.
- Place chiles in a bowl and cover with hot water; soak 15 to 20 minutes until softened.
- Meanwhile, season beef chunks with black pepper and coat lightly with gluten-free flour.
- Heat avocado oil in a skillet over medium-high heat and brown beef in batches until seared on all sides, about 2 minutes per side.
- Drain soaked chiles and transfer them to a blender with beef broth, chopped onion, cumin, oregano, garlic powder, and 1 tsp sea salt; blend until smooth.
- Strain the chile-broth mixture for a silkier sauce if desired.
- Place seared beef into the slow cooker and pour the chile sauce over the meat.
- Add the remaining 1 tsp sea salt and bay leaves, stir gently to combine.
- Cook on low for 480 minutes or on high for 240 to 300 minutes until beef is fork tender.
- Remove bay leaves, taste and adjust seasoning, then serve hot with tortillas, rice, or your favorite garnishes.
Notes
Toast dried chiles in a hot skillet before soaking for enhanced flavor. For a thicker sauce, remove lid during last 30 minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg