Ingredients
Equipment
Method
- Remove the stems and seeds from all of the dried ancho and guajillo chiles. Add the beef stock to a medium-sized pot and bring it to a boil. Next, add the chiles, turn off the heat, and cover. Allow the chiles to sit for 15 to 20 minutes.
- When the peppers are soft, add them to a high-powered blender or food processor along with the remaining chili paste ingredients and blend until smooth and thick. You can add another 1/2 cup or more of beef stock or water for a thinner consistency.
- Preheat the oven to 350 degrees Fahrenheit.
- In a dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks. Season each side with salt, black pepper, and garlic powder. Sear for 3 to 4 minutes per side until golden. Remove the seared meat from the pot and set it on a plate lined with paper towel.
- In the same pot, add the onions and sauté until fragrant and translucent, about 1 to 2 minutes. Add the chili paste and stir together, allowing everything to simmer for about 1 to 2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again. Reduce the heat to low and allow it to simmer for about one minute.
- Carefully transfer the dutch oven into the oven. Let everything slowly cook and braise for about 2 1/2 hours, or until the beef is tender and can be easily shredded using forks.
- Remove the pot from the oven and begin shredding all of the meat until it has a completely pulled texture. You want to have a good amount of sauciness to serve over the tortillas and for dipping.
- Remove 1 cup of the broth/liquid from the cooked beef and add it to a small bowl. Add some fresh chopped cilantro to the top and set this aside as the dipping sauce (consommé).
- In a medium skillet or fry pan (ensure that it is entirely non-stick) over medium heat, add 1 tablespoon of olive oil. Use a paper towel to gently wipe the oil evenly across the base of the skillet.
- Carefully dip one side of a tortilla into the consommé and place it in the heated skillet/pan. Fry for a few seconds. Top with shredded beef, diced onions, chopped cilantro, and shredded cheese. Flip the tortilla in half and allow the cheese to melt before carefully flipping it onto the opposite side again for a nice char. Remove from heat once golden on both sides and repeat until all tacos are made.
- Serve with the dipping sauce, Pico de Gallo, or other desired toppings.
Nutrition
Notes
STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3 to 4 days. To reheat, place assembled tacos in the oven at 350 degrees until warmed through, then serve.
SPICES/HERBS: You can reduce the spice amounts slightly if desired. This recipe is bold in flavor, so adjust based on your taste.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when you are ready to serve.