Ingredients:

  • 3 lbs beef chuck roast, cut into large chunks
  • 2-3 dried guajillo chiles
  • 2-3 dried ancho chiles
  • 1 dried pasilla chile
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 4 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 2 Bay leaves
  • 12 corn tortillas
  • 2 cups shredded mozzarella or Oaxaca cheese
  • 1 cup fresh cilantro, chopped
  • 1 radish, thinly sliced (for garnish)
  • 1 lime, cut into wedges (for serving)
  • 1 cup onions, diced (optional, for garnish)

Instructions:

  1. Remove the stems and seeds from the dried chiles (guajillo, ancho, and pasilla).
  2. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes until they become fragrant. Be careful not to burn them.
  3. Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15-20 minutes, or until they are softened.
  4. Once the chiles are softened, blend them in a blender or food processor with 1 cup of the beef broth, garlic, onion, oregano, cumin, cinnamon, black pepper, and salt until smooth.
  5. Pour the blended marinade over the beef chunks in a large bowl or resealable bag. Add apple cider vinegar and Bay leaves.
  6. Cover and marinate in the fridge for at least 1 hour (or ideally overnight for deeper flavor).
  7. Preheat your oven to 300°F (150°C).
  8. Transfer the marinated beef and all the marinade into a large Dutch oven or a considerably large pot. Add the remaining beef broth and stir to combine.
  9. Cover and cook in the preheated oven for about 2.5-3 hours until the meat is tender and easily shredded.
  10. Once the beef is tender, remove it from the oven. Take the beef chunks out and shred them with two forks. Reserve the cooking liquid.
  11. For thicker sauce, return the pot to the stovetop, and simmer over medium heat for 10-15 minutes until the liquid reduces slightly. Adjust seasoning if necessary.
  12. Heat a skillet over medium heat. Lightly fry the tortillas on one side until just softened.
  13. On the uncooked side, add a handful of shredded beef and a generous portion of cheese. Fold the tortilla over and cook until crispy and the cheese melts, about 2-3 minutes per side.
  14. Remove from the skillet and keep warm in a towel-lined plate.
  15. Serve the tacos with chopped cilantro, sliced radishes, diced onions, and lime wedges on the side.