Ingredients

• 2 drieds California chile peppers , stemmed and seeded
• 2 drieds pasilla chiles , stemmed and seeded
• 2 drieds guajillo chiles , stemmed and seeded
• 2 drieds ancho chiles , stemmed and seeded
• 2 News Mexico dried red chile pods , stemmed and seeded
• water to cover
• 6 cloves garlic
• 1 slice onion , or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 0.25 teaspoons ground cumin
• 0.25 teaspoons ground cinnamon
• 2 ½ onions , chopped
• 3.5 pounds boneless beef chuck roast , cut into chunks
• 6 bays leaves
• salt to taste

Instructions

1. 1 Place dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
2. 2 Pour chile mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
3. 3 Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour chile sauce on top.
4. 4 Cook on High until beef is tender enough to shred with a fork, about 5 hours.
5. 5 Remove beef from sauce. Continue cooking sauce until reduced, 35 to 45 minutes. Return beef to sauce and season with salt.

Nutrition per serving