Directions
- 1Season the chuck roast with salt and pepper.
- 2Cut the onion in half.
- 3Shake the head of garlic in a container to loosen the cloves.
- 4Peel the garlic cloves.
- 5Sear the meat for a few minutes on each side.
- 6Add the onion (face down) and garlic to the pot with the seared meat.
- 7Dry toast the chilies until fragrant.
- 8Add 2 quarts of water to the pot.
- 9Add the toasted chilies, spices (except bay leaves and cinnamon stick), tomatoes, and bouillon cubes to the pot.
- 10Bring the mixture to a boil, cover, and simmer for 1 hour.
- 11Remove everything but the meat from the pot and blend.
- 12Strain the blended mixture and return it to the pot.
- 13Add oregano, cumin, and thyme to the pot.
- 14Cover and simmer for another 1.5 hours.
- 15Shred the meat and add it back to the pot.
- 16Dip corn tortillas in the consomé and cook them in a pan.
- 17Add Oaxaca cheese and shredded meat to the tortillas.
- 18Top with onions and cilantro, fold and serve with extra consomé, limes, and cilantro on the side.
Ingredients
- 3 lb chuck roast
- 1 tsp salt
- 1 tsp pepper
- 1 whole onion
- 1 head garlic
- 2 quarts water
- 5 guajillo peppers
- 3 ancho chili
- 2 chili de arbol
- 1 Tbsp peppercorn
- 1 Tbsp toasted coriander
- 5 cloves
- 5 bay leaves
- 1 cinnamon stick
- 2 tomatoes
- 3 sprigs fresh thyme
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp paprika
- 3 beef bouillon cubes
- 3 corn tortillas
- 1 cup Oaxaca cheese
- 1 handful cilantro
- 2 limes
Equipment
blenderlarge potfrying panspice bag
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