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.
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