Ingredients

• 14-16 cups hot water

• 8 lbs. chuck roast cut into 4 large chunks

• 4 lbs. short ribs (bone in) or back ribs (bone in) The bone is necessary for flavoring the broth.

• 2 large white onions, peeled and cut in half (more for serving)

• 2 garlic bulbs cut the narrow top off, no need to peel

• 2 carrots cut in half crosswise, then cut in half (4 large pieces of carrot)

• 10 bay leaves, dried

• 16 guajillo chiles, stems cut off and seeds removed

• 6 tbsp chicken bouillon

• 2-4 tsp chili powder

• 2 tsp Mexican oregano

• 2 tsp ground cumin

• Kosher salt, to taste

• Lime wedges, for squeezing

• Cilantro, for serving

 

Tacos

• 28-32 white corn tortillas

• 4 cups of any good melting cheese, grated

 

Instructions

1. Combine Ingredients: In large pot, or Dutch oven, add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water.

2. Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.

3. Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (It will look like little bits of foam on the top)

4. Blend Peppers: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.

5. Strain: Strain the peppers, if needed, to remove bits of skin.

6. Combine: Add the blended peppers into the broth and stir to combine.

7. Season: Add in the chili powder to get a nice deep red color to the broth.

8. Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on its own. (Remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).

9. Reserve Grease: Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan, this is used for making the tacos.

10. Remove the onion, garlic, carrots, and bay leaves from the broth.

11. Serving: Remove the meat from the broth and cut into large chunks for serving. Remove any bones.

To Make Tacos:

1. Chop Meat: Remove the meat from the broth, and finely chop until only small pieces remain.

2. Heat a large skillet/griddle over medium heat.

3. Frying Tortillas: Dip the corn tortilla into the reserved grease from the broth.

4. Place on heated griddle, top with the chopped meat and cheese.

5. Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. (It is ok if some of the cheese leaks out while frying, the golden cheese is the best part!) Plus, you can spoon some additional grease onto the tortilla while it cooks if you need more coloring to the tortilla.

6. Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving.

7. Continue until all tacos are cooked.

8. Top tacos with fresh cilantro and onion.

9. Serving: Serve with lime wedges, for squeezing and a bowl of the broth topped with onions and cilantro on the side.

10. Dip the tacos into the broth while eating.