Ingredients
- 2 1/5 lb taco meat
- 1/4 cup onion
- 3 cups mozzarella cheese
- 8 tomatoes
- 1 whole head garlic
- 1 tbsp cumin
- 1 tsp whole cloves
- 2 stick cinnamon stick
- 1 1/3 cups cooking oil
- 1 tbsp salt
- 2 2/7 oz guajillo chiles
- 1 2/5 oz pasilla chiles
- 1 1/2 tbsp chipotle chile
- 1 1/8 oz ancho chiles
- 1 pinch black pepper
- 1 tbsp dried oregano
- 2 cup water
- 1 tbsp beef bouillon powder
- 10 6 inch corn tortilla
Steps
- Toast the guajillo, pasilla, ancho, and chipotle chiles in a dry large pot over medium heat for 3 minutes.
- Add the tomatoes, garlic, onion, cumin, cloves, cinnamon, oregano, pepper, bouillon, salt, and water, then simmer covered for 20 minutes.
- Blend the softened chile mixture until smooth, adding water if needed.
- Brown the taco meat in 2 tablespoons oil in the large pot over medium-high heat for 10 minutes, breaking it apart until it reaches 160 F.
- Stir in the blended sauce, cover, and simmer over low heat for 50 minutes.
- Dip each tortilla in the meat sauce, fry in oil in a large skillet for 1 minute per side, then fill with meat and mozzarella and cook until crisp and melted, about 15 minutes total.
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