Ingredients
3 lb chuck roast
Cooking oil
Salt and pepper
3 Guajillo chilis
3 New Mexico chilis
3 Ancho chilis
1 Red onion
4 Roma tomatoes
5 Garlic cloves
3 Bay leaves
1 Cinnamon stick
10 cups water
1 tsp cumin
1 tsp oregano
1 tsp thyme
1 tsp salt
1 tsp black peppercorns
¼ cup white vinegar
Corn tortillas
1 lb mozzarella cheese, shredded
For toppings
Cilantro
White onion, diced
Lime
Directions
Step 1
Cut chuck roast into 4-5 pieces, add salt and pepper. In a large pot sear on each side for about 5 minutes on high heat.
3 lb chuck roast
Cooking oil
Salt and pepper
Step 2
Slice open your chilis, remove seeds and pull out all veins, rinse with water.
Step 3
Add water to your pot along with chilis, red onion, tomatoes, garlic, bay leaves, and cinnamon stick. Bring to a boil and simmer for 10-15 minutes.
3 Guajillo chilis
3 New Mexico chilis
3 Ancho chilis
1 Red onion
4 Roma tomatoes
5 Garlic cloves
3 Bay leaves
1 Cinnamon stick
10 cups water
Step 4
Remove everything from pot except the meat and bay leaves. Add everything to a blender along with some juice from the meat, seasonings and white vinegar. Blend until very smooth.
1 tsp cumin
1 tsp oregano
1 tsp thyme
1 tsp salt
1 tsp black peppercorns
¼ cup white vinegar
Step 5
Strain the liquid into the pot. If it’s a little thick you can add some water.
Step 6
Let the meat simmer on a low boil for about 3 hours. You may need to add water periodically to prevent it from cooking down too much.
Step 7
In the meantime you can chop up your toppings and shred your cheese.
1 lb mozzarella cheese, shredded
Cilantro
White onion, diced
Lime
Step 8
After 3 hours your meat should be tender, remove from the pot and shred.
Step 9
Time to assemble tacos! I like to dip one side of my tortilla into the consommé, laying the dry side onto the frying pan. Fill with meat and cheese, fry on each side on medium heat until tacos are crispy and cheese is melted.
Corn tortillas
Step 10
Top with cilantro, onion, lime juice and save some consommé for dipping.
Step 11
Enjoy!
