Ingredients:

  • 3 lbs Beef Chuck Roast, cut into large chunks
  • 1 lb Beef Short Ribs, bone-in
  • 2 tbsp Vegetable Oil
  • 1 large White Onion, halved
  • 1 head of Garlic, top sliced off
  • 4 cups Beef Bone Broth
  • 2 tsp Dried Mexican Oregano
  • 5 Dried Guajillo Chiles, seeded and stemmed
  • 3 Dried Ancho Chiles, seeded and stemmed
  • 3 Dried Chiles de Arbol
  • 1 tbsp Tomato Paste
  • 1/4 cup Apple Cider Vinegar
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 24 Corn Tortillas
  • 1 lb Oaxacan Cheese, shredded
  • 1/2 cup Fresh Cilantro, finely chopped
  • 1/2 cup White Onion, finely diced
  • 2 Lime wedges

Instructions:

  1. Toast dried Guajillo, Ancho, and Arbol chiles in a dry skillet for 2 minutes until fragrant. Submerge in boiling water for 15 minutes to hydrate.
  2. Place hydrated chiles in a high-speed blender with apple cider vinegar, tomato paste, cumin, cinnamon, and cloves. Blend until a smooth, velvety adobo sauce forms.
  3. Season beef chuck and short ribs generously with salt. Heat vegetable oil in a large skillet and sear the beef until a dark, mahogany crust forms on all sides.
  4. Transfer seared beef, halved onion, and the head of garlic to the pot. Pour in the beef bone broth and the blended adobo sauce. Add Mexican oregano.
  5. Cover and cook for 6 hours until the beef is tender and easily shreds with a fork.
  6. Shred the beef and reserve the consomé. Dip tortillas in the top layer of the consomé (the fat), place on a hot griddle, fill with beef and Oaxacan cheese, and fold. Fry until crispy.