Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
5 Hours
Serves 6

Serve this stew with diced avocado, crumbled cotija cheese, and warm flour tortillas.

How to Make It

Step 1

Bring 3 cups beef broth to a boil. Put chiles in a blender and pour boiling broth over them. Let stand, mixing occasionally, until chiles are limp, about 10 minutes. Add onion, garlic, cumin, and oregano and whirl until very smooth.

Step 2

Meanwhile, preheat oven to 325°. Sprinkle beef all over with salt and pepper. Pour oil into a large, heavy pot (not extremely wide) over medium-high heat. When hot, add roast and cook, turning as needed, to brown all over, about 10 minutes total. Pour chile mixture over meat and add enough beef broth to come a third to half of the way up roast. Bring to a boil, cover pot, and transfer to oven.

Step 3

Bake until beef is very tender when pierced, about 3 1/2 hours, turning once. Transfer roast to a board. When cool enough to handle, remove string and pull meat into bite-size chunks, discarding excess fat.

Step 4

Meanwhile, skim fat from chile sauce in pot. Boil sauce over high heat, stirring often, until reduced to about 4 cups. Add salt and pepper to taste. Return beef to sauce and simmer until heated through.

Step 5

Note: Nutritional analysis is per serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Broikido's Review

January 18, 2012
I served this as an appetizer rolled up in small flour tortillas and it was fabulous. Be sure to start this a day or two before serving. It took me at least an hour after skimming just to reduce the sauce to 4 cups!

Marcia421's Review

April 23, 2012
I found the sauce to be bitter, so added some sugar and sweet vinegar. My family loved it.

tboneskitchen's Review

January 24, 2012
It was good. Not very spicy. Took over 3 1/2 hours for my roast to shred so start early.

ktleyed's Review

February 25, 2013
Bit hit with the whole family - scrumptious!