🔥 How to Make It
Step 1: Soften the Chiles
Place ancho chiles in a heatproof bowl. Cover with boiling water and let soak for 10 minutes until soft. Meanwhile…
Step 2: Build the Sauce
In a large pot, heat oil over medium. Sauté onion for 4–6 minutes. Add garlic and cook 1 minute more.
Stir in cumin and oregano. Add both cans of tomatoes and broth. Simmer for 10 minutes.
Once chiles are soft, discard stems/seeds and blend them with the tomato mixture until smooth. Season to taste and set aside.
Step 3: Brown the Beef
Preheat oven to 325°F (165°C).
In an oven-safe pot, heat oil over medium. Season beef with salt and pepper. Working in batches, brown beef on all sides (4–6 minutes per batch). Return all beef to pot.
Step 4: Braise
Pour the prepared sauce over the beef. Cover tightly and braise in the oven for 3 hours, stirring occasionally, until the meat is tender and shreds easily.
🌮 To Serve
Spoon the beef into warm tortillas and offer toppings like sliced avocado, cilantro, lime, Cotija cheese, radishes, or sour cream. Round out the meal with rice and beans for a satisfying, full-flavored feast.
🕔 Slow Cooker Version
Follow steps to prep the sauce and brown the beef.
Transfer everything to your slow cooker.
Cook on Low for 6–8 hours or High for 3–4 hours, until tender and flavorful.
