Ingredients
Scale
- 1 tablespoon whole black peppercorns
- 2 teaspoons whole coriander seeds
- 5 dried ancho chilies seeded and stemmed
- 5 guajillo chilies seeded and stemmed
- 2 arbol chilies seeded and stemmed
- 1 white onion quartered
- 6 whole garlic cloves peeled
- 2 teaspoons ground cumin
- ¼ teaspoon ground cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 10 ounce can crushed tomatoes
- 3–4 pounds chuck roast
- 1 tablespoon kosher salt
- 1 tablespoon oil
- 4 cups beef broth
- 1 pack slider buns
- oaxacan cheese or any good melting cheese
- ½ white onion finely chopped
- ¼ cup finely chopped cilantro
Instructions
- Toast the black peppercorns and coriander seeds in a dry skillet over medium heat until fragrant.
- In a large pot, combine the toasted spices, dried peppers, onion, garlic cloves, cinnamon stick, bay leaves, and remaining spices.
- Cover with cold water, bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes until the peppers are soft.
- Remove the cinnamon stick and bay leaves from the pot.
- Pour the remaining ingredients into a blender, adding some reserved cooking liquid.
- In the blender, include crushed tomatoes and blend until smooth. Set aside.
Last Step:
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For extra flavor, marinate the chuck roast with spices overnight before cooking.
Adjust the amount of chilies based on your preferred spice level.
Serve immediately with garnishes of onion and cilantro for freshness.
- Prep Time: 30 minutes
- Cook Time: 510 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slider
- Calories: 512
- Sugar: 3g
- Sodium: 1000mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg