Ingredients:

  • 2 lbs (900 g) beef chuck, cut into 2-inch pieces
  • 5 cups (1.2 L) water
  • 3 dried guajillo chilies, stems and seeds removed
  • 3 dried ancho chilies, stems and seeds removed
  • 1 onion, quartered
  • 6 cloves garlic, peeled
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 12 small corn tortillas
  • 1 cup (100 g) diced onion
  • 1 cup (100 g) chopped cilantro
  • Lime wedges, for serving

Instructions:

  1. Soak guajillo and ancho chilies in hot water for 15 minutes until soft.
  2. In a blender, combine soaked chilis, onion, garlic, cumin, oregano, apple cider vinegar, and a pinch of salt; blend until smooth.
  3. In a large pot, add beef chuck, water, and the chili mixture; bring to a boil, then reduce to simmer. Cook for approximately 2 hours, or until meat is tender.
  4. Remove beef from pot, shred with two forks, and set aside.
  5. Strain the remaining liquid to separate solids; reserve the broth for dipping.
  6. Warm tortillas in a skillet; fill each with shredded beef, diced onion, and cilantro.
  7. Serve tacos with a side of reserved broth for dipping and lime wedges.