Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 4 cloves garlic, peeled
- 1 onion, quartered
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheese (like Oaxaca or Monterey Jack)
- 1 cup chopped cilantro
- 1 lime, cut into wedges
- Optional: 1 cup consommé for dipping or drizzling
Feel free to substitute the beef with lamb or chicken if preferred, and adjust the heat by adding more or fewer chilies.
Instructions
- Start by soaking the dried chilies in warm water for about 20 minutes until they soften.
- Preheat your oven to 350°F (175°C).
- In a blender, combine the soaked chilies, garlic, onion, vinegar, cumin, oregano, and a pinch of salt. Blend until smooth, adding a bit of soaking liquid if necessary.
- In a large pot, heat a drizzle of oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them until browned on all sides, about 5-7 minutes.
- Pour the chili sauce over the beef, add bay leaves, and cover with water until the meat is just submerged. Bring to a boil, then reduce heat and simmer for 2-3 hours, until the meat is tender and easily shredded.
- Remove the meat, shred it using two forks, and set aside. Reserve the sauce for later use.
- Warm the corn tortillas on a skillet to make them pliable. Fill each tortilla with shredded meat and a sprinkle of cheese, rolling them up tightly.
- Place the rolled tortillas in a baking dish, seam side down. Pour some of the reserved sauce over the top and sprinkle with additional cheese.
- Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with lime wedges on the side. For an extra treat, serve with a side of consommé for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International