Ingredients
2-3 Ibs chuck roast, cut into chunks
Salt and pepper
Heavily season meat with salt & pepper. Heat a large pot on high heat, and sear in batches until each piece has a crust.
3 dried guajillo chiles, deseeded
3 dried ancho chiles, deseeded
1 onion, chopped
2 plum tomatoes, chopped
6 garlic cloves, whole
5 cups water
1 tsp oregano
1 tsp cumin
4 whole cloves
1 tsp black peppercorns
2 cups chile water
2 bay leaves
1 cinnamon stick
4 cups beef broth
Instructions
Add everything except water to the same pot until slight roasted and fragrant. Pour water over top and boil for about 10 min or until chiles are soft. Using slotted spatula, fish out solids & blend with 2 cups of that water, spices, cloves & peppercorns. Once smooth add to the now empty pot along with the seared beef, beef stock, bay leaves and a cinnamon stick. Pressure cook for 45 min. Remove meat chunks and shred. Dip corn tortillas into consome and fry in a pan on medium heat. Load it up with shredded Oaxaca cheese, your shredded meat, cilantro and onion. Crisp up on both sides and enjoy!