Time: 3 hrs 50 mins
Servings: 5
boneless chuck roast olive oil dried guajillo chiles dried ancho chiles roma tomatoes medium onion garlic cinnamon stick bay leaf dried oregano cumin seeds dried thyme salt black peppercorns beef broth
Add oil to a heated pot. Season beef with salt and pepper and add to pot. Sear on all sides.
In a pot, add chiles, tomatoes, half onion, garlic cloves, cinnamon, and bay leaf. Pour in enough water to cover all ingredients.
Bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes
Add remaining seasonings: dried oregano, cumin seeds, dried thyme, and salt and peppercorns. Give it a stir and simmer.
Strain the contents of the sauce pot. Remove the bay leaf and cinnamon stick and discard. Place remaining solids into a blender.
Add broth from the sauce into the blender, plus beef broth. Whirl until well blended.
Place the pot with the beef and onion back on the stove. Pour the contents of the blender over the beef. Simmer for 2½ to 3 hours.
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