Ingredients :
- 8 dried guajillo chiles, stems removed
- 2 dried pasilla chiles, stems removed
- 4 cups hot water
- 1 medium white onion, halved and divided
- 1 roma tomato, quartered
- 4 garlic cloves
- 1-1/2 teaspoons chicken bouillon granules
- 8 whole peppercorns
- 1 teaspoon dried thyme
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon cumin seeds
- 1 boneless beef chuck roast, quartered
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 bay leaves
- 20 corn tortillas
- Shredded Oaxaca cheese or other melting cheese, optional
- Optional toppings: Chopped onion, chopped cilantro, sliced radishes and lime wedges
Directions :
- In a large bowl, combine chiles and hot water; let stand 30 minutes. In a blender, puree 1 onion half, the tomato, garlic, bouillon, peppercorns, thyme, oregano, cumin and soaked chiles with soaking liquid until smooth. Strain through a fine sieve.
- Place beef in a Dutch oven; sprinkle with salt and pepper. Add bay leaves and remaining onion half. Add strained sauce and 2 cups cold water; stir to combine. Refrigerate, covered, 2 hours or up to 24 hours.
- Place Dutch oven over medium heat. Bring mixture to a boil; reduce heat and simmer, covered, until beef is tender and starting to fall apart, 1-1/2 to 2 hours. Remove meat and set aside; remove onion pieces and bay leaves and discard. Continue to simmer liquid, uncovered, until reduced by half, about 30 minutes. Shred meat with 2 forks; return to pan.
- To serve, dip a tortilla into the meat mixture, thoroughly coating with sauce. Place the tortilla onto a griddle, comal or cast-iron skillet over medium heat. Sprinkle with cheese if desired; cook until cheese melts. Top with beef; fold tortilla over to form a taco. Serve with toppings as desired.
