Directions
- 1Add six deseeded New Mexico chilies, two pasilla chilies, four chile de arbol, one halved tomato, and a quarter piece of onion to a saucepan.
- 2Cover the ingredients with water and boil for 8 minutes or until they soften.
- 3Once softened, transfer the ingredients to a blender.
- 4Add 1 cup of the chili water, four garlic cloves, and four whole cloves to the blender.
- 5Season with black pepper, ground cumin, oregano, and salt, then blend until smooth.
- 6Set the blended sauce aside.
- 7Pat dry 2 1/2 lbs of chuck roast cut into chunks.
- 8Season all sides of the chuck roast with black pepper and salt.
- 9Heat 2 tablespoons of oil in a Dutch oven or pot.
- 10Add the chuck roast to the heated oil and sear for 2 to 3 minutes on each side.
- 11After searing, strain the prepared sauce into the pot.
- 12Fill the blender with about 4 cups of water or enough to cover the meat, and strain that into the pot as well.
- 13Add half of an onion, six garlic cloves, one cinnamon stick, and three bay leaves to the pot.
- 14Ensure everything is covered in the sauce.
- 15Increase the heat to bring the pot to a boil.
- 16Once boiling, cover the pot with a lid, lower the heat to medium-low, and simmer for 2 hours or until the beef is tender.
- 17Once the meat is tender, remove it from the pot, shred it, and add it back in.
- 18Drizzle a light layer of oil on a griddle or large pan over medium-high heat and allow it to heat up.
- 19Dip a corn tortilla into the broth and lay it down on the griddle.
- 20Top the tortilla with Oaxaca cheese, some of the shredded meat, chopped cilantro, and onion.
- 21Fold the tacos over and cook for 2 to 3 minutes on each side or until crispy.
Ingredients
- 6 New Mexico chilies deseeded
- 2 pasilla chilies
- 4 chile de arbol
- 1 tomato halved
- 0.25 piece onion
- 1 cup water
- 4 garlic cloves
- 4 whole cloves
- black pepper
- ground cumin
- oregano
- salt
- 2.5 lbs chuck roast cut into chunks
- 2 tbsp oil
- 4 cups water
- 0.5 onion
- 6 garlic cloves
- 1 cinnamon stick
- 3 bay leaves
- corn tortilla
- Oaxaca cheese
- chopped cilantro
- chopped onion
Equipment
saucepanblenderDutch ovenpotgriddlelarge pan
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