Ingredients
Equipment
Method
- Season the beef chunks with salt and pepper. Sear on all sides in a large pot or Dutch oven over medium-high heat. Remove the beef and set it aside.
- In the same pot, add the dried chiles, tomatoes, onion, and garlic. Toast for 2-3 minutes until fragrant. Add enough water to cover and bring to a simmer. Cook for 15 minutes until the chiles are soft.
- Transfer the chiles and vegetables to a blender using a slotted spoon. Add 1 cup of the cooking liquid, cumin, oregano, and cloves. Blend until smooth.
- Strain the blended sauce through a fine-mesh sieve into the pot, pressing on the solids. Return the seared beef to the pot. Add the beef broth and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is very tender.
- Remove the beef from the pot and shred it with two forks. Skim the fat from the surface of the stew liquid (consomé) and reserve it. Season the consomé with salt to taste.
- To assemble the tacos, heat a large skillet over medium heat. Dip a tortilla into the consomé, then place it on the hot skillet. Top one half with shredded beef and cheese. Fold the other half over and cook for 2-3 minutes per side, until crispy and the cheese is melted. Repeat with the remaining tortillas.
- Serve the tacos immediately with a small bowl of warm consomé for dipping. Garnish with chopped onion, cilantro, and lime wedges.
Nutrition
Notes
You can use the reserved fat from the stew to fry the tortillas instead of a dry skillet for extra flavor. Oaxaca cheese is traditional, but mozzarella or Monterey Jack are good substitutes.