Directions
- 1Sear short rib and boxtail chuck roast. Remove and set aside.
- 2Dice one onion and add to the pot with whole garlic, salt, and stir.
- 3Add tomato paste and stir.
- 4Place bay leaves, one cinnamon stick, coriander, and one tablespoon of black peppercorn in a cheesecloth and tie it.
- 5Add the spice bag to the pot with the beef broth and simmer.
- 6Add guajillo, ancho, and chile de arbol chilis to the pot and simmer, covered, for three hours.
- 7Remove chilis, blend them, and add back to the pot. Add the seared beef and stir.
- 8Shred the beef and toss with salt and a little broth.
- 9Heat a cast iron skillet to medium heat. Dip a tortilla in the broth, add to the pan, and top with cheese.
- 10Once the cheese is melted, add the beef and fold the tortilla in half.
- 11Serve with cilantro and a little broth on the side.
Ingredients
- 1 box short rib
- 1 boxtail chuck roast
- 1 onion
- 1 whole head garlic
- 1 to taste salt
- 1 tbsp tomato paste
- 3 bay leaves
- 1 cinnamon stick
- 1 tbsp coriander
- 1 tbsp black peppercorn
- 1 beef broth
- 5 guajillo chilis
- 2 ancho chilis
- 2 chile de arbol
- 2 tortillas
- 1 cup cheese
- 1 tbsp beef juice
- 1 handful cilantro
Equipment
knifecutting boardlarge potwooden spooncheeseclothblendercast iron skilletspatulasmall bowl
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