Mama Maggie's Kitchen

0 Add chile ancho and water to a large stockpot.
1 Bring to a boil.
2 Turn off heat, and let sit for 5 minutes.
3 Discard water.
4 Transfer rehydrated chile to a blender.
5 To the blender, also add ½ cup beef broth, garlic, oregano, cumin, tomatoes, onion, salt, and pepper.
6 Blend until smooth.
7 Taste for salt.
8 Pour chile ancho sauce, remaining beef broth, and jalapeños to the bottom of the slow cooker.
9 Stir to combine.
10 Add beef to the slow cooker.
11 Carefully turn to coat the beef on all sides.
12 Set slow cooker on high for 4 hours or on low for 6 hours.
13 Warm tortillas.
14 Top tortillas with the cooked ancho beef, cilantro, raw diced onions, and drizzle with lime juice.
15 Enjoy!