Ingredients
- 2 3/4 lb boneless beef chuck roast
- kosher salt and freshly ground black pepper
- 1/4 cup olive oil or neutral-flavored oil
- 5 dried guajillo chiles
- 5 dried ancho chiles
- 1 white onion
- 5 cloves garlic
- 9 cups cold water
- 2 roma tomatoes
- 5 black peppercorns
- 3 whole cloves
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 5 tbsp olive oil or other neutral flavored oil
- 13 1/2 corn tortillas
- 1 cup shredded oaxaca cheese
- 1/2 cup minced white onion
- 1/2 cup minced cilantro
- 2 limes
Steps
- Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side, then soak them in hot water for 15 minutes.
- Blend the softened chiles with the onion, garlic, tomatoes, peppercorns, cloves, bay leaves, oregano, cumin, coriander, and soaking water.
- Season the chuck roast with salt and pepper, then brown it in 1/4 cup olive oil in a large pot.
- Add the chile mixture and remaining water, cover, and simmer for 3 hours 40 minutes until tender and at least 145 F.
- Shred the beef and stir it into the broth.
- Dip the tortillas in the broth, fill them with beef and Oaxaca cheese, and cook them in the remaining oil until crisp.
- Top the tacos with white onion, cilantro, and lime.
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