Ingredients:

  • 3 lbs beef chuck roast, cut into 4-inch chunks
  • 5 dried guajillo chilies, deseeded and stems removed
  • 3 dried ancho chilies, deseeded and stems removed
  • 2 dried chilies de arbol, stems removed
  • 4 cups beef bone broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 1 large white onion, halved
  • 6 cloves garlic, peeled
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 small cinnamon stick
  • 3 bay leaves
  • 2 whole cloves
  • 24 small corn tortillas
  • 2 cups shredded Oaxaca cheese
  • 1/2 cup fresh cilantro, minced
  • 1/2 cup white onion, finely minced
  • 2 fresh limes, cut into wedges

Instructions:

  1. Prep the chilies. Remove the stems and seeds from the guajillo, ancho, and de arbol chilies. Note: This prevents the sauce from becoming unpleasantly gritty.
  2. Soak for softness. Place the chilies in a bowl and cover with boiling water for 15 minutes until they are completely pliable and soft.
  3. Create the marinade. In your blender, combine the soaked chilies, 1 cup of the soaking liquid, apple cider vinegar, tomato paste, garlic cloves, cumin, and Mexican oregano.
  4. Pulse until smooth. Blend on high for 2 full minutes until the sauce is velvety and no large skin pieces remain.
  5. Sear the beef. Season the chuck roast chunks generously with salt. In a hot skillet with a splash of oil, sear each side for 3 minutes until a dark, crusty brown shell forms.
  6. Load the slow cooker. Place the seared beef, halved onion, cinnamon stick, bay leaves, and whole cloves into the pot.
  7. Add the liquids. Pour the blended chili sauce over the meat, then add the 4 cups of beef bone broth.
  8. The long wait. Cover and cook on LOW for 8 hours. Wait until the beef shatters easily when pressed with a spoon.
  9. Shred the meat. Remove the beef from the pot, discard the onion halves and whole spices, and shred the meat into bite-sized ribbons using two forks.
  10. Prepare the tacos. Dip a corn tortilla into the top layer of the consomé to coat it in the red oil.
  11. Sizzle and melt. Place the tortilla on a hot skillet, top with beef and a handful of Oaxaca cheese. Fold and cook for 2 minutes per side until the edges are crispy and the cheese is oozing.
  12. The final dip. Serve the tacos with a small bowl of the remaining consomé, garnished with fresh cilantro and onion.