Serves 18
Directions
- 1Season chuck roast with SpiceX Daily Blend on all sides.
- 2Remove stems and seeds from dried chiles.
- 3Toast chiles and garlic in a pan over medium-high heat, then soak in water for 10 minutes.
- 4Sear the seasoned chuck roast in a hot pan until a golden-brown crust develops.
- 5In the same pan, cook diced onion and tomato paste for a few minutes.
- 6Blend the toasted chiles, garlic, 1 cup of chile-soaking water, caramelized onion mixture, salt, black pepper, taco seasoning, and apple cider vinegar.
- 7Place seared beef into a pressure cooker, add the blended sauce, Modelo beer, and a cheesecloth bag containing the bay leaves, cinnamon stick, and peppercorns.
- 8Pressure cook for 40 minutes.
- 9Shred the cooked beef in a bowl and add some consommé, fresh diced onion, cilantro, and seasonings to taste.
- 10Dip corn tortillas in the consommé, toast in a pan, and top with mozzarella cheese and shredded beef.
- 11Top tacos with onion and cilantro, then fold and press in the pan until crispy.
Ingredients
- 3.5 lb chuck roast
- 2-3 tbsp SpiceX daily blend seasoning
- 4 dried ancho chile
- 3-4 dried guajillo chile
- 8 chile de arbol
- 6 clove garlic
- 3-4 cup water
- 1 large yellow onion
- 2 tbsp tomato paste
- salt (optional)
- black pepper (optional)
- 2 tbsp SpiceX taco blast seasoning
- 3 bay leaf
- 1 cinnamon stick
- 10 peppercorn
- 1/4 cup apple cider vinegar
- 1/2 can modelo beer
- low fat mozzarella cheese (optional)
- corn tortilla (optional)
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