This Slow Cooker Ancho Chile Beef delivers rich, smoky Mexican flavors without overwhelming heat. By soaking and blending dried ancho chiles—dried poblanos with a subtle, raisin-like sweetness—you create a deep, flavorful paste that slowly tenderizes a beef chuck roast. After several hours in the slow cooker, you get melt-in-your-mouth shredded beef with complex, “birria-style” flavor that far surpasses anything from a standard seasoning packet.
Slow Cooker Ancho Chile Beef
Ingredients
Ingredient Amount
Boneless beef chuck roast (cut into 2-inch chunks) 3 lbs
Dried ancho chiles (stems and seeds removed) 3–4
Beef broth (or water) 1 ½ cups
Large onion (quartered) 1
Garlic cloves (smashed) 4
Ground cumin 1 teaspoon
Salt To taste
How to Make Slow Cooker Ancho Chile Beef
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