Description
Rich, flavorful beef wrapped in warm corn tortillas with spices and cheese, perfect for gatherings or taco cravings.
Ingredients
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or water)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 onion, diced
- 4 cups organic beef stock
- 2 cups water
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Start by removing the stems and seeds from the dried guajillo and ancho chiles. Soak the chiles in hot water for about 15 minutes until softened. Blend the chiles with chipotle peppers, onion, garlic, crushed tomatoes, beef stock, apple cider vinegar, bay leaves, and spices until smooth. Set aside.
- In a large pot, heat olive oil over medium-high heat. Season beef chunks with sea salt, black pepper, and garlic powder. Add the beef to the pot and brown on all sides. Pour the chili paste over the beef and stir to combine.
- Bring 4 cups of beef stock and 2 cups of water to a simmer. Cover the pot and transfer it to the oven. Braise at 300°F (150°C) for about 3 to 4 hours, or until tender.
- Remove beef from the pot and shred it with two forks. Strain the braising liquid. Warm corn tortillas on a skillet. Fill each tortilla with shredded beef, top with Oaxaca cheese, diced onions, and cilantro. Serve with Pico de Gallo.
Notes
For added richness, use bone-in chuck roast. Adjust chipotle peppers for heat level. Serve with fresh lime wedges for brightness.