Step 1: Prepare the Chile Paste
Tear the dried chiles into pieces and soak them in boiling water for 20–30 minutes until soft. Drain, then blend the softened chiles with ½ cup of the beef broth to form a smooth, dark red paste.
Tip: For an extra depth of flavor, lightly toast the dried chiles in a dry skillet for 30 seconds per side before soaking. This brings out a toasty, nutty aroma.
Step 2: Assemble in the Slow Cooker
Place the beef chunks, quartered onion, and smashed garlic in the slow cooker. Pour in the ancho paste, the remaining 1 cup of broth, and ground cumin. Season lightly with salt.
Step 3: Cook Low and Slow
Cover and cook on LOW for 8–9 hours (or HIGH for 5–6 hours) until the beef is tender enough to shred easily with a fork.
Step 4: Shred and Combine
Remove the beef and shred it with two forks. Skim any excess fat from the cooking liquid, then return the shredded meat to the pot. Stir well so the beef soaks up the rich ancho chile sauce.
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