Ingredients:

  • 56 g dried guajillo chilies (about 5), stems and seeds removed
  • 28 g dried ancho chilies (about 2), stems and seeds removed
  • 120 ml beef broth
  • 45 ml apple cider vinegar
  • 7 g ground cumin
  • 2 g dried Mexican oregano
  • 12 g garlic (4 cloves), peeled
  • 6 g salt
  • 1.36 kg beef chuck roast, cut into large chunks
  • 150 g white onion, quartered
  • 12 g garlic (4 cloves), smashed
  • 2 bay leaves
  • 2 g black pepper
  • 480 ml beef broth
  • 12 corn tortillas (small street taco size)
  • 225 g Oaxaca cheese, shredded (or Monterey Jack)
  • 30 g fresh cilantro, chopped
  • 150 g white onion, finely diced
  • 3 limes, cut into wedges

Instructions:

  1. Toast the stemmed and seeded guajillo and ancho chilies in a dry pan over medium heat for 2 minutes until fragrant.
  2. Place the toasted chilies in a bowl of hot water for 15 minutes to soften. Drain.
  3. Transfer the softened chilies to a blender with the apple cider vinegar, cumin, oregano, 4 cloves peeled garlic, and 120 ml beef broth. Blend until completely smooth.
  4. Season the beef chunks with the salt and black pepper.
  5. Place the quartered onion and 4 smashed garlic cloves in the bottom of the slow cooker.
  6. Lay the beef on top of the onion and garlic. Pour the blended adobo over the meat, coating every piece. Add the bay leaves and the 480 ml beef broth.
  7. Cover and cook on Low for 8 hours until the beef shreds easily with a fork. High for 4 to 5 hours is also acceptable.
  8. Remove the beef to a tray and shred it with two forks.
  9. Strain the remaining cooking liquid through a fine-mesh strainer into a bowl. This is the slow cooked beef consommé.
  10. Let the consommé sit for 10 minutes until the red fat rises to the top. Keep the fat layer for frying.
  11. Divide the cheese and shredded beef among the 12 tortillas, placing them on one half of each tortilla.
  12. Dip a corn tortilla into the red fat layer of the consommé, coating both sides. Place it on a hot cast-iron skillet over medium heat.
  13. Sprinkle the cheese onto one half of the tortilla, add shredded beef on top, and fold the tortilla in half over the filling.
  14. Fry the taco until golden and crisp on both sides, turning once with tongs. Cook in batches if the tacos don't fit in one layer.
  15. Repeat the dipping, filling, and frying with the remaining tortillas, adding more reserved fat to the skillet as needed.
  16. Serve the tacos with bowls of hot consommé for dipping, topped with the chopped cilantro and finely diced onion. Serve with lime wedges.