Ingredients
Scale
- 10 dried guajillo chillies, stems and seeds removed
- 3 dried ancho chillies, stems and seeds removed
- 2 dried árbol chillies, stems and seeds removed
- 1 stick cinnamon
- 3 bay leaves
- 1 medium onion, cut into 8 pieces
- 6 cloves garlic, peeled
- 750 ml boiling water
- 2 kg beef brisket or chuck roast, cut into 8cm/3inch chunks
- 1 tablespoon olive oil
- Salt and pepper to taste
- 400 g tin chopped tomatoes
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 organic beef stock cube
- Fresh white onion, coriander, and lime for serving
- Soft corn or flour tortillas
Instructions
- Place the guajillo, ancho, and árbol chillies, cinnamon, bay leaves, onion, and garlic into a saucepan; bring to a boil and simmer for 10 minutes.
- Preheat your oven to 160C / 140C fan / 325F.
- Season beef generously with salt and pepper.
- Sear the beef chunks in a hot skillet with olive oil until a crust forms.
- Transfer the seared beef to a large oven-proof casserole dish.
- Blend the simmered chili mixture with the tomatoes, cumin, oregano, and stock cube until smooth.
- Pour the blended mixture over the beef and bring to a boil on the hob.
- Cover and bake in the oven for 3 hours until the meat is fork-tender.
- Remove the beef to a board and shred with two forks.
Notes
- Store leftovers in an airtight container for up to 3 days.
- The flavor improves the next day.
- Skim excess fat off the top of the broth before serving if desired.
- Prep Time: 20
- Cook Time: 190
- Category: Beef
- Method: Braising
- Cuisine: Mexican