For deeper flavor, prepare beef a day ahead. Toast bread lightly to prevent sogginess. Adjust chili heat by adding or reducing dried chilies.
Tender chili-braised shredded beef layered on toasted rolls with fresh toppings for a bold, comforting sandwich.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 tablespoon (15 ml) olive oil
1 ½ teaspoons (8 g) salt
1 teaspoon (5 g) black pepper
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) dried oregano
1 teaspoon (5 g) smoked paprika
3 dried guajillo chilies
2 dried ancho chilies
3 cloves garlic
1 cup (150 g) chopped onion
1 cup (240 ml) crushed tomatoes
2 cups (480 ml) beef broth
1 tablespoon (15 ml) apple cider vinegar
4 crusty sandwich rolls
1 cup (120 g) shredded lettuce
1 large tomato (200 g)
1 avocado (200 g)
½ cup (120 g) sour cream
1 cup (100 g) shredded Monterey Jack cheese
Instructions
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Blend softened chilies with aromatics and spices.
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Sear seasoned beef.
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Add sauce and broth; slow cook until tender.
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Shred beef and reserve liquid.
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Toast rolls with cheese.
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Layer beef and toppings inside rolls.