Ingredients
| Item |
Amt |
| beef chuck, cut into chunks |
2.5 lb |
| salt |
2 tsp |
| oil |
1 tbsp |
| dried guajillo chiles, seeded |
2 |
| dried ancho chiles, seeded |
2 |
| chipotle in adobo |
1 |
| onion, quartered |
1 |
| garlic |
4 cloves |
| cumin |
1 tsp |
| oregano |
1 tsp |
| cinnamon |
1/2 tsp |
| vinegar |
2 tbsp |
| beef broth |
4 cups |
| Corn tortillas |
to taste |
| Onion, cilantro, lime |
to taste |
| Oaxaca or mozzarella (optional) |
to taste |
Method
1
TOASTToast dried chiles 30 seconds per side; soak in hot water 20 minutes.
2
BLENDBlend chiles with chipotle, onion, garlic, spices, vinegar, and 1 cup broth.
3
BROWNBrown beef in oil; add sauce and remaining broth; simmer covered 2 hours until shreddable.
4
SHREDShred beef; dip tortillas in fat and griddle with beef (and cheese). Serve with broth and toppings.
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Time
50 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
2.5 lb
beef chuck, cut into chunks
-
2 tsp
salt
-
1 tbsp
oil
-
2
dried guajillo chiles, seeded
-
2
dried ancho chiles, seeded
-
1
chipotle in adobo
-
1
onion, quartered
-
4 cloves
garlic
-
1 tsp
cumin
-
1 tsp
oregano
-
1/2 tsp
cinnamon
-
2 tbsp
vinegar
-
4 cups
beef broth
-
to taste
Corn tortillas
-
to taste
Onion, cilantro, lime
-
to taste
Oaxaca or mozzarella (optional)
Method
- Toast dried chiles 30 seconds per side; soak in hot water 20 minutes.
- Blend chiles with chipotle, onion, garlic, spices, vinegar, and 1 cup broth.
- Brown beef in oil; add sauce and remaining broth; simmer covered 2 hours until shreddable.
- Shred beef; dip tortillas in fat and griddle with beef (and cheese). Serve with broth and toppings.
Notes
Warm tortillas on a dry skillet for best flavor.
