Ingredients
6 lb chuck roast or beef cheek
2 tbsp oil
6 bay leaves
5 cloves garlic
½ onion
1 tsp oregano
1 tsp cumin
½ tsp ground cloves
3 ancho chiles
5 guajillo chiles
2 cups beef broth
2 cups water
salt and pepper to taste
Directions
Step 1
Cut up the beef into smaller chunks. Season all over with salt and pepper.
6 lb chuck roast or beef cheek
salt and pepper to taste
Step 2
Set your dutch oven to medium high heat, add the oil, once hot, sear the beef in batches, until you have a golden sear all over, about 4-5 minutes per side.
2 tbsp oil
Step 3
Once all the beef is seared, add it all back to the dutch oven, along with the bay leaves, garlic, onion, oregano, cumin, cloves, dried chiles(making sure the stems and seeds are removed) and the beef broth and water. Mix to combine. Bring to a boil.
6 bay leaves
5 cloves garlic
½ onion
1 tsp oregano
1 tsp cumin
½ tsp ground cloves
3 ancho chiles
5 guajillo chiles
2 cups beef broth
2 cups water
Step 4
Once boiling, reduce to the heat to medium low, cover with a lid and cook for 2-3 hours or until the beef is easily shreddable.
Step 5
If you want to finish this off in the oven, once the pot has come to a boil, cover with a lid, place in a 350 degree oven and cook for 2-3 hours or until the beef is easily shreddable.
Step 6
Once the beef is tender, remove the large onion pieces, the peppers and the bay leaves. Shred the meat and add it back to the dutch oven and mix with all the juices.
Step 7
Serve with tortillas and salsas for tacos.
