Directions
- 1Cut the chuck roast into smaller pieces.
- 2Finely chop the onion.
- 3Heat olive oil in a frying pan. Sear the chuck roast pieces until browned on all sides.
- 4Toast the dried guajillo and ancho chiles, tomatoes and onion in the frying pan.
- 5Add water to the pan and simmer until the chiles are soft.
- 6Blend the cooked chiles, tomatoes and onion until smooth.
- 7Add the chopped onion to the frying pan and sauté until translucent.
- 8Pour the blended chili sauce into the frying pan.
- 9Add the seared chuck roast pieces to the chili sauce and simmer until the meat is tender.
- 10Add cumin, oregano and bay leaves to the pan and continue simmering.
- 11Shred the cooked meat with a fork.
- 12Heat the corn tortillas in a frying pan until warm and slightly browned.
- 13Assemble the tacos by layering the cheese, shredded meat, and chili sauce.
- 14Fold the tortillas in half.
- 15Serve the tacos with extra chili sauce, cilantro, and a squeeze of lime.
Ingredients
- 1 piece chuck roast
- 2 tablespoons olive oil
- 1 piece onion
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 2 pieces tomatoes
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 pieces bay leaves
- 2 pieces corn tortillas
- 1 cup shredded cheese
- 1 handful cilantro
- 1 piece lime
Equipment
knifefrying panblender
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