A delicious cheesy taco, that is full of juicy and flavorful meat. This is traditionally made on Mexican holidays, so it is quite a bit of effort, but I found it to be 100% worth it. Let me know if you have any suggestions for me in the comments, and thanks for reading!
Ingredients:
1lb boneless chuck roast
1 lb beef short rib
1lb oxtail (optional)
5 ancho chilies
5 guajillo chilies
2 chilies de arbol
2.5 quarts rich beef stock
1 cinnamon stick
6 bay leaves
1 Tbsp coriander
1 Tbsp black peppercorns
1 Tbsp tomato paste
1 yellow onion
8 cloves garlic
Salt to taste
6 inch corn tortillas (a large pack will do)
1lb Oaxaca cheese, shredded
Instructions:
Remove the stems and seeds of all the chilies
Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides until perfectly browned.
3. Add a bit more oil to the pot back on medium heat and add chopped onions.
4. Once softened, add tomato paste and cook down until paste starts to darken.
5. Add sliced garlic and saute until fragrant and add rich beef stock and the chilies.
6. Separately in cheesecloth, add black pepper corns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly.
7. Toss the spice bag mixture into the stock and bring to a light simmer and cover. Braise for 1 hour stirring occasionally.
8. After 1 hour, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.
9. Pour back into the stew and bring back to a simmer. Cover and braise for 90 minutes.
10. Remove the meat (and any bones) and shred using a fork.
11. Dunk a fresh corn tortilla into the broth completely. Place onto a cast-iron pan over medium high heat, and sprinkle with strips of Oaxaca Cheese.
12. Add in a spoonful of the meat, as well as a bit of the broth.
Serve with the broth, and a sprinkle of cilantro! Enjoy!
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