Ingredients

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1 (2-pound) boneless chuck roast 

4 pounds beef short ribs

2 tablespoons kosher salt plus more for seasoning

2 teaspoons pepper plus more for seasoning

4 tablespoons canola oil

4 cups water

4 Dried Ancho Chiles, stems removed

2 tablespoons adobo

4 cups beef stock

3 Chipotle Peppers

1 Tsp Dried Oregano

3 Bay Leaves

1 Tsp Cumin seeds

1/2 tsp allspice

8 Cloves Garlic minced

1 Large Onion diced

1 can stewed Tomatoes

1 tsp fresh thyme chopped

1/3 cup finely chopped fresh cilantro (chop after meat is done)

6 limes quartered

4 cups shredded Chihuahua cheese 

Fresh or packaged corn tortillas 

Lime wedges, for serving 

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Instructions

 

In a small pot bring water to boil. Add ancho chiles cover and cut off heat. Let steep for bout 20 minutes.

 

While the peppers are steeping season chuck roast and short ribs all over with salt and pepper. Place half of the oil and the roast in a skillet on medium high. Let brown on one side (about 3-4 minutes) then turn and repeat until all sides are brown. Remove from skillet and do the same with the short ribs then set aside. Deglaze the skillet with the beef stock then pour into a blender.

 

Remove the peppers from the water and place in blender with ¼ cup of the steeped water. Add adobo, chipotle Peppers, oregano, bay Leaves, cumin seeds, allspice, garlic, and stewed tomatoes and purée.

 

Preheat oven to 300°F. Place meat in a large Dutch oven and ½ the onions, thyme and the mixture from the blender. Add water if the meat is not completely submerged. Bring to a simmer over medium then cover with a lid, and place in the oven. Bake until meat is fork- tender, about 4 hours. (Can also be placed in a crockpot and cooked on high for six hours or overnight.)





Once done, skim the top with a spoon to remove the fat.

 

Remove chuck roast and short ribs from braising broth, and transfer to a large cutting board. Shred meat discarding bones and fat from the short ribs. Toss meat with 1 1/2 cups of the broth and place in a bowl to keep warm.

 

Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Pour about one cup of the broth in a shallow bowl and put next to the skillet. Place two piles of cheese on the skillet, about ¼ each. After about one-minute place some of the shredded meat in the middle then dip a tortilla in the broth and place over the cheese and meat. Press down gently. Cook for one minute then carefully flip over. Fold taco in half, gently pressing with a spatula. Transfer to a serving plate. Repeat with remaining tortillas, cheese and meat.





Serve tacos hot with onions, cilantro, lime wedges, and remaining broth to get your dip on.