5.0 – 2 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
5 hr 20 min |
| Active: |
50 min |
| Yield: |
4 to 6 servings |
Ingredients
- One 20-pound chuck roll, cut into 2-inch cubes (removing 60 percent of the excess fat)
- 8 Roma tomatoes
- 20 guajillo chiles, seeded
- 1/2 cup dried oregano
- 1/3 cup ground cumin
- 1/3 cup paprika
- 1/4 cup ground coriander
- 1/4 cup fresh thyme
- 5 whole cloves
- 2 cinnamon sticks
- 15 cloves Roasted Garlic, recipe follows
- 3 yellow onions, peeled and cut in half
- 8 bay leaves
- Kosher salt
- Hot sauce, to taste
- 12 flour tortillas
- 8 ounces Monterey Jack cheese, shredded
- 1 white onion, medium dice
- 1 bunch fresh cilantro, chopped
- 6 limes, cut in half
- 2 heads garlic, tops cut off
- Oil, for drizzling
Instructions
- For the braised beef: Preheat the oven to 350 degrees F.
- Add the beef to a cold roasting pan and set aside.
- In a large pot, add the whole tomatoes, guajillo chiles, oregano, cumin, paprika, coriander, thyme, cloves, cinnamon sticks, 7 garlic cloves and 4 onion halves. Cover the ingredients with water and bring to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes. Pour the mixture into a high-powered blender and blend until smooth. Add the bay leaves, remaining 2 onion halves and remaining 8 garlic cloves, then pour over the beef. Cover the pan with foil. Move the pan to the oven and cook for 4 hours.
- Remove from the oven, then remove the beef from the broth. In a large pot, shred the beef using two spoons, and discard any large pieces of fat. Season the beef with salt and hot sauce to taste (about 1/4 cup salt and a couple tablespoons hot sauce). Add a ladle or two to the beef to keep it moist.
- Now that the beef has been removed, strain the broth just to discard all the large pieces of onion, garlic and bay leaves. Put into a pot over low heat and add salt to taste (approximately 1 tablespoon).
- Build the tacos: Dip a tortilla in the broth, then place it on a medium-warm griddle. Spread the shredded cheese over the tortilla and melt. Place 4 ounces shredded beef on top, then spread out the beef and add another bit of shredded cheese. As the tortilla starts to crisp on the griddle, fold it into a taco, then flip and crisp up the other side. Once the cheese has melted, remove and set on a plate.
- To serve: Add a teaspoon of chopped onion and cilantro to a soup cup, then ladle in 3 ounces broth. Serve with lime and enjoy! Repeat with the remaining ingredients.
- Preheat the oven to 375 degrees F.
- Drizzle the exposed garlic with oil, then wrap the bulbs in foil and roast until the cloves are tender, about 45 minutes. Squeeze the flesh free from skins.