Description
A traditional Mexican stew made with tender meat and a rich, flavorful chile sauce, perfect for tacos or served as a soup.
Ingredients
Scale
For the Crust:
- 3 lbs goat or beef (chuck roast)
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1 white onion, quartered
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp ground cloves
- 2 bay leaves
- 4 cups beef broth
- Salt to taste
- 2 tbsp apple cider vinegar
Instructions
1. Prepare the Crust:
- Remove stems and seeds from dried chiles. Toast them lightly in a dry skillet until fragrant, then soak in hot water for 15 minutes.
- Blend soaked chiles with onion, garlic, cumin, oregano, cloves, and vinegar until smooth. Strain the sauce for a smoother consistency.
- Season meat with salt, then sear in a large pot until browned on all sides. Pour the chile sauce over the meat and add bay leaves and beef broth.
- Cover and simmer on low heat for 3-4 hours until meat is tender and falls apart easily.
- Shred the meat and serve in tacos with consommé for dipping or as a stew with chopped onions, cilantro, and lime.
Notes
You can customize the seasonings to taste.