Place ancho and guajillo chiles in a medium-sized saucepan; cover with water. Bring to a boil on HIGH heat, reduce the heat and simmer for 15 minutes or until softened and rehydrated.
Transfer chiles to a blender or food processor. Add 2 cups of the cooking liquid, discard the remaining. Add the vinegar, tomato, onion, garlic, oregano, salt and pepper; process until smooth.
Place the beef in the bowl of the crock pot. Pour marinade over the beef and add bay leaves. Cover and cook on LOW heat for 8-10 hours or according to your manufacturer’s instructions.
Remove roast from slow cooker. Skim fat and remove bay leaves from cooking liquid. Rest 10-15 minutes, then shred beef with a fork. Return shredded beef to cooking liquid. Serve over rice, in a tortilla or over nachos!
Optional step: For added flavor, place shredded beef in a large saute pan on MEDIUM-heat. Add cooking liquid for desired consistency. Cook until heated.
This recipe is perfect using many cuts of beef, brisket, round, beef cheeks or a combination.
If you can’t find dried ancho chiles, try substituting it for 5 Tbsp. ancho chile powder. Dried guajillo chiles can also be substituted for dried pasilla peppers or 5 Tbsp. guajillo chile powder.
Nutrition information per serving: 300 Calories; 72.5 Calories from fat; 8.1 g Total Fat (2.7 g Saturated Fat; 3.1 g Monounsaturated Fat); 110.6 mg Cholesterol; 618.5 mg Sodium; 12.7 g Total Carbohydrate; 2.8 g Dietary Fiber; 40.5 g Protein; 5.3 mg Iron; 883.4 mg Potassium; 0.2 mg Thiamin; 0.5 mg Riboflavin; 9.4 mg Niacin; 1.3 mg Vitamin B6; 3.2 mcg Vitamin B12; 9.7 mg Zinc; 43.5 mcg Selenium; 158.8 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium, Zinc, and Choline. It is a good source of Thiamin, Dietary Fiber, and Potassium.