Spices & Sprinkles

Ingredients:

• 2-3 lb. boneless chuck roast
• 5 dried ancho chiles
• 6 dried guajillo chiles
• 3 chipotle peppers in adobo
• 1/4 cup apple cider vinegar
• 1 white onion, quartered
• 1/2 white onion, finely diced
• 1 head garlic, peeled
• 1 can crushed tomatoes
• 1.5 teaspoons Mexican oregano
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 cinnamon stick
• 2 bay leaves
• About 2 tablespoons neutral oil
• About 3 cups of beef broth (more or less may be needed depending on pot and meat size)
• 1 cup cilantro, minced
• Corn tortillas (this usually makes about 25-30 mini street taco sized)
• 2-3 cups shredded Oaxaca cheese
• Lime wedges, optional
• Salt and pepper to taste

Directions:

1. Pour boiling water over the ancho and guajillo chiles. Let soak for about 10 minutes or until they begin to soften.
2. Remove the stems and most of the seeds.
3. To a blender, add the peppers, chipotle peppers, apple cider vinegar, crushed tomatoes, garlic, oregano, paprika, cumin, and 1-2 cups of the water you soaked the peppers in and blend until smooth.
4. Pour the mixture through a fine mesh sieve to get the seeds and larger pieces out. Set aside the liquid and discard anything the sieve caught.
5. Season the chuck roast with salt and pepper to taste.
6. Add the neutral oil to a large dutch oven and seat the beef on all sides.
7. Add the pepper mixture, onion, bay leaves, and cinnamon stick to the dutch oven. Add beef broth or a combination of beef broth and water until the beef is fully covered or mostly covered.
8. Bring the mixture to a boil over medium heat.
9. Braise in the oven at 300 for about 3-4 hours or until it is fork tender and begins to fall apart easily.
10. Discard cinnamon stick and bay leaves.
11. Take the beef out and either chop or break apart with tongs/a fork.
12. Add about 1.5 cups of the liquid and 1/2 cup cilantro to the beef and toss.
13. Heat a large pan over medium heat.
14. Dip the tortillas in the drippings and then place in the pan. Once the first side of the tortilla starts to get golden and crispy, flip over and fill with the shredded cheese and beef and fold over into a taco. Cook each side until golden.
15. Top the tacos with cilantro and onions and add a lime wedge.
16. Dip in the consommé!