Ingredients:

  • 3 lbs beef chuck roast, cut into 3-inch chunks
  • 1 lb beef shank, bone-in
  • 5 dried guajillo chilies, stemmed and seeded
  • 3 dried ancho chilies, stemmed and seeded
  • 3 dried chilies de árbol
  • 2 white onions (1 quartered for braise, 1 finely diced for topping)
  • 6 garlic cloves, peeled
  • 14 oz crushed tomatoes
  • 1/4 cup apple cider vinegar
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tbsp dried Mexican oregano
  • 1 tsp ground cumin
  • 2 tbsp vegetable oil
  • 4 cups beef bone broth
  • 2 bay leaves
  • 24 corn tortillas
  • 1 lb Oaxaca cheese, shredded
  • 1 bunch fresh cilantro, chopped
  • 4 limes, cut into wedges
  • 1 tbsp salt
  • 1 tsp black pepper

Instructions:

  1. Season beef chuck and shank chunks generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat and sear the meat in batches until a dark brown crust forms on all sides. Note: This creates the Maillard reaction, adding deep savory notes. Remove meat and set aside.
  2. In the same pot, lightly toast the dried chilies for 60 seconds per side until fragrant. Add the quartered onion and garlic cloves. Pour in 1 cup of broth to deglaze the pot, then simmer for 10 minutes until chilies are softened.
  3. Transfer the chili mixture, tomatoes, apple cider vinegar, cinnamon, cloves, oregano, and cumin to a high-speed blender. Blend until completely smooth. Strain the sauce through a fine-mesh strainer if a smoother texture is desired.
  4. Return the seared meat to the Dutch oven. Pour the blended chili adobo and the remaining beef bone broth over the meat. Add bay leaves. Cover and simmer on low heat for 4 hours until meat is fork-tender and falling apart.
  5. Remove the meat from the pot and shred using two forks, discarding bones and excess gristle. Skim the reddish fat layer (the 'gold') from the top of the consomé and set aside in a shallow bowl.
  6. Heat a cast iron skillet over medium heat. Dip a corn tortilla into the reserved fat layer of the consomé, then place on the skillet. Top with shredded cheese and a portion of the beef.
  7. Fold the tortilla over and fry for 2 minutes per side until crispy on both sides. Repeat for all tacos. Serve with small bowls of the hot consomé topped with diced onion and cilantro, plus lime wedges on the side.