- 4 lbs. beef chuck roast
- 6 dried guajillo chiles, seeds and stems removed
- 2 dried ancho chiles, seeds and stems removed
- 4 dried chili de arbol, seeds and stems removed
- Kosher salt and pepper to taste
- 15 oz can fire roasted diced tomatoes
- 2 tbsp. white vinegar 1 tbsp. garlic, minced
- 1 c. beef broth 2 tsp. black pepper
- 18 corn tortillas ½ tsp. kosher salt
- Chopped cilantro, pickled red onion, and cotija for garnish
- 4 whole cloves, or ½ tsp. ground cloves
- ¼ tsp. cinnamon
- ¼ tsp. cumin
- ¼ tsp. dried thyme
- ¼ tsp. dried marjoram
- ¼ tsp. dried oregano
Fill a pot with water and bring to a boil. Add the dried chiles and boil for 5 minutes. Remove the pot from the heat and leave the chiles in the water to cool. Drain and reserve ½ c. of the cooking liquid.
Preheat your oven to 325. Make chili sauce by adding the soaked chiles, diced tomatoes, vinegar, beef broth, garlic, black pepper, cloves, cinnamon, cumin, thyme, marjoram, salt, oregano, and reserved chile cooking liquid to a blender. Blend until smooth. Set aside.
Warm a dutch oven, or other oven safe cooking pot, over med-high heat. Generously season the roast with kosher salt and pepper. Add a little oil to the pan and brown the meat on all sides. Once the meat is browned, pour over the chili sauce. Cover the pan with its lid or with aluminum foil and place in the oven. Bake for 3-4 hours or until fall apart tender. *This can also be done in a pressure cooker for 50 minutes at high pressure*
If being cooked in the oven, remove the lid and let it cook another 20 minutes or until the top of the roast begins to brown. Remove the roast from the pan and cover with foil to rest for 10 minutes or so.
As the meat rests, pour the cooking liquid through a strainer to remove solids. Skim off the excess fat. Shred the meat. Warm a nonstick skillet over medium heat and add a little cooking oil. Dip the tortillas in the cooking liquid and place them on the pan to cook for about 30 seconds per side. Fill the tortillas with meat and garnish with cilantro, red onion, and cotija. Enjoy!