NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef chuck roast

1 small Corn tortillas

1 cup Beef bone broth

2 whole Dried guajillo chiles

1 whole Dried ancho chile

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

0.25 tsp Dried oregano

1 large Garlic clove

1 tbsp White onion

1 tbsp Fresh cilantro

0.5 whole Lime

PREPARATION

• 1

  Remove stems and seeds from the guajillo and ancho chiles, then soak in hot water for 10 minutes until soft.

• 2

  Season the beef chuck roast with sea salt, black pepper, cumin, and dried oregano.

• 3

  Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the beef on all sides until a dark crust forms.

• 4

  Place the soaked chiles, garlic, and beef bone broth into a blender and process until completely smooth.

• 5

  Pour the chile sauce over the beef, cover, and simmer on low heat for 3 hours until the meat is tender and easily shredded.

• 6

  Remove the beef from the pot, shred using two forks, and return it to the pot to soak up the flavorful juices.

• 7

  Warm the corn tortillas in a dry skillet until pliable and lightly toasted.

• 8

  Divide the shredded beef between the tortillas and garnish with diced white onion, fresh cilantro, and a squeeze of lime.