1Cut 5 lbs of boneless chuck roast into 3-inch pieces
2Cut 5 lbs of boneless chuck roast into 3-inch pieces
3Cut 5 lbs of boneless chuck roast into 3-inch pieces
4Boil in 8 cups of water with half an onion, 1 head of garlic, 2 tablespoons of salt, and 4 bay leaves
5Boil in 8 cups of water with half an onion, 1 head of garlic, 2 tablespoons of salt, and 4 bay leaves
6Boil in 8 cups of water with half an onion, 1 head of garlic, 2 tablespoons of salt, and 4 bay leaves
7Boil for one hour over medium-high heat, skimming off the fat
8Boil for one hour over medium-high heat, skimming off the fat
9Boil for one hour over medium-high heat, skimming off the fat
10In a separate pan, heat a small amount of vegetable oil and lightly toast the peppers and 6 garlic cloves, moving them around often for 2-3 minutes, or until they are nice and fragrant
11In a separate pan, heat a small amount of vegetable oil and lightly toast the peppers and 6 garlic cloves, moving them around often for 2-3 minutes, or until they are nice and fragrant
12In a separate pan, heat a small amount of vegetable oil and lightly toast the peppers and 6 garlic cloves, moving them around often for 2-3 minutes, or until they are nice and fragrant
13Transfer the toasted peppers and garlic to a blender, along with 6-8 peppercorns, 5 whole cloves, and 2 cups of water
14Transfer the toasted peppers and garlic to a blender, along with 6-8 peppercorns, 5 whole cloves, and 2 cups of water
15Transfer the toasted peppers and garlic to a blender, along with 6-8 peppercorns, 5 whole cloves, and 2 cups of water
16Add the onion and garlic from the pot to the blender as well
17Add the onion and garlic from the pot to the blender as well
18Add the onion and garlic from the pot to the blender as well
19Blend until the sauce is smooth, then strain it into the pot with the beef
20Blend until the sauce is smooth, then strain it into the pot with the beef
21Blend until the sauce is smooth, then strain it into the pot with the beef
22Add oregano, thyme, cumin, and beef bouillon for flavor
23Add oregano, thyme, cumin, and beef bouillon for flavor
24Add oregano, thyme, cumin, and beef bouillon for flavor
25Cover and simmer on low heat for 2 hours, or until the meat is tender
26Cover and simmer on low heat for 2 hours, or until the meat is tender
27Cover and simmer on low heat for 2 hours, or until the meat is tender
28Dip the tortilla in the broth and place it on a separate skillet
29Dip the tortilla in the broth and place it on a separate skillet
30Dip the tortilla in the broth and place it on a separate skillet
31Add cheese, cilantro, onion, beef, and more cheese
32Add cheese, cilantro, onion, beef, and more cheese
33Add cheese, cilantro, onion, beef, and more cheese