Ingredients
Scale
- 3 lbs Chuck roast, cut into large chunks
- 4 Dried Guajillo chiles, deseeded
- 2 Dried Ancho chiles, deseeded
- 1 Large white onion, halved
- 6 Cloves garlic
- 1 tsp Ground cinnamon
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 4 cups Beef broth
- 12 Corn tortillas
- 2 cups Oaxaca cheese (or Monterey Jack), shredded
- Fresh cilantro and diced white onion for garnish
- Lime wedges for serving
Instructions
- Toast the dried chiles in a large pot over medium heat for 2 minutes until fragrant. Add the beef broth, half of the onion, and the garlic cloves. Bring to a simmer, then carefully pour the mixture into a blender. Blend until completely smooth to create your vibrant red adobo base. Return the liquid to the pot.
- Season the chuck roast chunks generously with salt and pepper. Place them into the pot with the adobo liquid. Add the cinnamon, oregano, and cumin. Cover and simmer on low for 3 hours, or until the beef is incredibly tender and pulls apart easily with a fork. Once cooked, remove the meat and shred it finely. Keep the liquid, now a rich consomé, warm in the pot.
- Heat a flat griddle or large cast-iron skillet over medium-high heat. Dip a corn tortilla into the top layer of the consomé, making sure to catch the flavorful red oil. Place the tortilla on the hot griddle. Immediately top with a handful of shredded beef and a generous amount of cheese. Use a heavy spatula to “smash” the taco down firmly, forcing the meat and cheese to sear against the tortilla.
- Fold the tortilla over to create a half-moon shape. Continue to cook for 1-2 minutes per side until the edges are dark red and crispy. Repeat with the remaining tortillas. Serve the tacos hot with a small bowl of the warm consomé on the side, garnished with fresh cilantro, diced onions, and a squeeze of lime.
- Cook Time: 3 hours 30 minutes