Directions
- 1Cut chuck roast into chunks and season heavily with salt and pepper.
- 2Sear meat in a large pot on high heat and set aside.
- 3Cut and deseed dried chiles.
- 4Toast chiles in the same pot with tomatoes, onion, and garlic.
- 5Cover with water and simmer until chiles are softened.
- 6Blend solids with Mexican spices, cloves, peppercorns, and chile broth.
- 7Add sauce to the pot along with the seared beef, beef stock, bay leaves, and a cinnamon stick.
- 8Pressure cook for 45 minutes.
- 9Shred cooked meat.
- 10Dip corn tortillas into consome and fry in a pan.
- 11Load tortillas with shredded Oaxaca cheese, meat, cilantro, and onion.
- 12Crisp up on both sides and serve.
Ingredients
- lbs chuck roast, cut into chunks
- salt
- pepper
- 3 dried guajillo chiles, deseeded
- 3 dried ancho chiles, deseeded
- 1 onion, chopped
- 2 plum tomatoes, chopped
- 6 garlic cloves, whole
- 5 cups water
- 1 tsp oregano
- 1 tsp cumin
- 4 whole cloves
- 1 tsp black peppercorns
- 2 cups chile water
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth
- Oaxaca cheese, shredded
- cilantro
- onion
Equipment
potblenderstrainerpan
Tips
- Cut chuck roast into chunks and season heavily with salt and pepper.
- Sear meat in a large pot on high heat for maximum flavor.
- Use a mixture of dried guajillo and ancho chiles.
- Deseed dried chiles.
- Pressure cook for 45 minutes.
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