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Ingredients
8 servings

1.59kgbeef chuck
cut into 3-4 pieces

avocado oil
for cooking

kosher salt

black pepper

1can chipotle peppers in adobo

121gcanned crushed tomatoes

6cloves garlic
smashed or grated

1yellow onion
quartered

1 tablespoonancho chile powder

1 teaspoondried mexican oregano

1 teaspoonground cumin

1 teaspoonsmoked paprika

¼ teaspoonground cloves

2bay leaves

0.5cinnamon stick
or use 1/2 teaspoon ground cinnamon

59.75gapple cider vinegar

tacos

16gfresh cilantro
chopped

1jalapeño
chopped

40gonion
chopped

limes

corn tortillas

224gmozzarella
shredded, or Monterey Jack cheese
avocado cream
for serving
Instructions
Step 1
Preheat the oven to 300° F.
Step 2
2. Season the beef all over with salt and pepper. Heat a drizzle of oil in a large dutch oven over medium-high heat. Sear the beef all over, 2-3 minutes per side. Turn the heat off.
Step 3
3. To make the sauce. In a blender, puree the chipotle peppers, tomatoes, garlic, onion, ancho chile powder, oregano, cumin, paprika, cloves, bay leaves, 2 teaspoons salt, and the apple cider vinegar. Add 1 cup water and blend until smooth. Pour the sauce over the beef. Add 2 cups of water and the cinnamon to the pot. Over medium heat, bring the sauce to a simmer, then cover and transfer the pot to the oven. Cook 3 hours, or until the meat easily shreds.
Step 4
4. To make the tacos. Stir together the cilantro, onion, jalapeño, a squeeze of lime juice, and a pinch of salt.
Step 5
5. Remove the cinnamon stick and meat from the sauce, shred the meat. Pour the sauce into a shallow bowl, allowing the fat to settle on top.
Step 6
6. Heat a large skillet over medium heat. Dip the tortillas into the sauce (the fat should be on top) and place in the skillet, sauce side facing down. On one side of the tortilla, layer cheese, then beef. Fold the tortilla over the beef and cook until slightly fried, about 1-2 minutes per side. Serve the tacos with cilantro on top and additional red sauce, plus avocado crema, if desired.
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