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1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant. Cover with hot water and soak for 15 minutes until pliable. In the same dry skillet, char the tomatoes, half of the white onion and the garlic for 6 to 8 minutes until blackened in spots, then toast the cumin seeds and cloves for 30 seconds.
4 pieces Guajillo chiles, stemmed and seeded,
2 pieces Ancho chiles, stemmed and seeded,
2 pieces Roma tomatoes,
0.8 pieces White onion, divided,
5 clove Garlic,
1 tsp Cumin seeds,
3 pieces Whole cloves
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2. Drain the chiles and blend them with the charred tomatoes, onion, garlic, toasted cumin and cloves, chipotle in adobo, apple cider vinegar, Mexican oregano, ginger, kosher salt and 1 cup of the beef stock until completely smooth.
1 piece Chipotle in adobo,
2 tbsp Apple cider vinegar,
1 tsp Mexican oregano,
1 tbsp Fresh ginger, sliced,
1.0 cup Beef stock,
2 tsp Kosher salt
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3. Preheat the oven to 160°C (320°F). Pat the beef chuck and short rib dry and season lightly with salt. Heat the neutral oil in a Dutch oven over high heat and sear the beef in batches for 3 to 4 minutes per side until deeply browned. Set the meat aside.
700 g Beef chuck roast, cut into 5 cm chunks,
300 g Beef short rib or shank, bone-in,
2 tbsp Neutral oil,
2 tsp Kosher salt
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4. Pour the chile puree through a sieve into the hot pot, scraping up the fond, and simmer for 3 minutes. Return the beef, add the remaining beef stock, cinnamon stick and bay leaves so the liquid just covers the meat. Bring to a gentle simmer, cover and braise in the oven for 3 hours until fork-tender.
1 piece Cinnamon stick,
2 pieces Bay leaves,
2.0 cup Beef stock
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5. Remove the meat and discard the bones, cinnamon and bay leaves. Strain the braising liquid through a fine sieve, skim the red fat into a small bowl and reserve it. Simmer the strained liquid uncovered for 10 to 15 minutes until slightly reduced and lightly gelatinous but still brothy, then season with salt and the juice of 1 lime.
2 tsp Kosher salt,
1 pieces Lime
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6. Shred the beef with two forks and moisten with a few spoonfuls of the consommé. Finely dice the remaining half onion and mix with the chopped cilantro for garnish.
0.8 pieces White onion, divided,
0.2 cup Fresh cilantro, chopped (garnish)
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7. Dip each tortilla briefly in the reserved red fat and lay on a hot skillet over medium heat. Top half of each tortilla with shredded beef and a little Oaxaca cheese, fold, and crisp for 1 to 2 minutes per side until golden and the cheese melts.
12 pieces Small corn tortillas,
1 cup Oaxaca cheese or quesillo, shredded
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8. Serve 3 tacos per person with warm consommé in small cups for dipping, topped with the onion and cilantro mixture and lime wedges cut from the remaining lime.
1 pieces Lime
