Ingredients

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• ½ cup crushed tomatoes
• ½ cup organic beef stock (You can sub with water)
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 2 Tbsps Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon smoked paprika
• ½ teaspoon ground allspice

• 3 lbs. organic chuck roast beef, chopped into medium-large chunks (You can also use shank cut of beef or lamb or chicken; anything that can be shredded)
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ onion, diced
• 4 cups organic beef stock
• 2 cups water

• 12 organic corn tortillas
• shredded Oaxaca cheese
• 1 cup chopped fresh cilantro
• Pico de Gallo (You can make my Fresh Homemade Pico de Gallo recipe)

Instructions

1. Remove the stems and seeds from the dried ancho and guajillo chiles. Pour the beef stock into a medium pot and bring it to a boil. Add the chiles, turn off the heat, cover, and let them soak for 15–20 minutes until softened.
2. Transfer the softened chiles to a high-powered blender or food processor along with the remaining chili paste ingredients. Blend until the mixture is thick and smooth.
   NOTE: Add an additional ½ cup or more of beef stock or water if you prefer a thinner consistency.

1. Preheat the oven to 350°F.
2. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef chunks and season each side with sea salt, black pepper, and garlic powder. Sear for 3–4 minutes per side until nicely browned. Transfer the meat to a plate lined with paper towels.
   NOTE: Sear in batches if needed to avoid overcrowding.
3. In the same pot, add the diced onion and cook for 1–2 minutes until soft and fragrant. Stir in the chili paste and let it simmer for 1–2 minutes. Pour in the beef stock and water, mixing well. Return the seared beef to the pot, stir to combine, and lower the heat. Let everything simmer briefly.

1. Carefully place the Dutch oven in the oven and cook for about 2½ hours, or until the beef is extremely tender and easily shreds with forks.
2. Remove from the oven and shred the meat completely, mixing it back into the sauce.
   NOTE: The mixture should remain juicy enough to spoon over tortillas and use for dipping.

1. Scoop out 1 cup of the broth from the pot and place it in a small bowl. Sprinkle with fresh chopped cilantro and set aside for dipping.
2. Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and spread it evenly across the pan using a paper towel.
3. Lightly dip one side of a tortilla into the broth, then place it into the hot skillet. After a few seconds, layer on shredded beef, diced onions, chopped parsley, and shredded cheese. Fold the tortilla in half and cook until the cheese melts. Flip to the other side and cook until both sides are golden and lightly crisped.
4. Repeat with the remaining tortillas.
5. Serve hot with the reserved dipping sauce, Pico de Gallo, or any toppings you love. Enjoy every bite!

• Store leftover components separately in airtight containers in the refrigerator for up to 3–4 days. Reheat tacos in a 350°F oven until warmed through, then assemble before serving.

• This recipe is intentionally bold. Feel free to slightly reduce the spice quantities if you prefer milder flavors.

• All components (except tortillas) can be prepared in advance and stored separately for easy meal prep.