Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rehydrate the 3 dried ancho and 2 dried guajillo chilies by simmering them in 3 cups of water for 15 minutes until softened, then stem and deseed them.

2. 2

   Blend the rehydrated chilies, 4 peeled garlic cloves, 1/2 roughly chopped white onion, 1/4 cup apple cider vinegar, 1/4 cup fresh orange juice, 1 tablespoon ground cumin, 1 tablespoon dried Mexican oregano, 1 teaspoon black pepper, and 1 teaspoon sea salt into a smooth marinade.

3. 3

   Rub the 2 pounds of beef chuck roast thoroughly with the prepared marinade and 1 teaspoon of sea salt, then vacuum-seal the roast in a sous-vide bag.

4. 4

   Sous-vide the beef chuck roast at 165°F (74°C) for 24 hours, ensuring the water bath maintains a consistent temperature throughout the cooking process.

5. 5

   After sous-vide cooking, remove the beef from the bag, reserving the cooking liquid, and then pat the beef dry with paper towels.

6. 6

   Combine 2 tablespoons of ground sumac with 1 tablespoon of honey or agave nectar and 1/4 cup of the reserved cooking liquid to form the sumac-ancho glaze.

7. 7

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, sear the beef chuck roast for 2-3 minutes per side until a crust forms, then brush with the sumac-ancho glaze during the last minute of searing.

8. 8

   Shred the beef using two forks and serve immediately with warm tortillas and desired Mexican toppings.