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Mexican | |
| 5 dried ancho 5 dried Guajillo 2 dried Chili De Arbol 1 lb chuck roast 1 lb boneless short ribs or 3 bone in short ribs 2 large slices oxtails (about 1 lb) 1 chopped white onion 1 TBSP tomato paste 8 cloves of sliced garlic 2 1/2 quarts rich beef stock (your own preferred, but if you go store bought get a good one (like jar)) cheesecloth make a sachet with (1 TBSP peppercorns cinnamon stick 1 TBSP toasted coriander seed 6 bay leaves) oaxaca cheese torn into threads corn of flour tortillas, corn is preferred for this sliced green onions rough chopped cilantro optional brown sugar to taste to round out the sauce flavor | |
| Destem and deseed the dried chilis Salt/pepper the meat well In a large stock pot coat with oil, and turn on to get it screaming hot Add the meat in batches and brown well on all sides (2-3 minutes per side) Remove the meat when done and continue in batches till all the meat is done lower heat to medium, add some more oil and then the chopped onion sauté till it softens and add the Tomato Paste continue cooking stirring often till the mixtures is thick and starts to stick, add the garlic sauté till fragrant and add the beef stock add the dried chilis make the sachet and add it to the mixture along with the braised meat. bring it to a simmer, cover and cook for 1 hour after 1 hour remove from the stove, put the chilis and a few cups of the liquid in a blender/food processor and blend till smooth add back to the pot, cover and simmer for another 1 1/2+ hours or until the meat is tender when meat is fall apart tender, remove meat, discard the bones and shred the meat to your liking (fine or chunky), and add some of the stock to keep the meat moist remove the sachet and salt/pepper the broth to taste, if bitter add brown sugar to round out the taste profile. Add 1-2 tsp at a time, let melt in and taste again. put a cast iron skillet over medium heat dip each tortilla in the broth to coat, place in the skillet and add a generous amount of cheese, cook till cheese is melted (you can put on a lit to speed the melt). On 1/2 of the tortilla add a generous helping of your meat and a good drizzle of the sauce. Fold and cook 1-3 minutes flip a and cook another 1-3 minutes till the tortilla is nicely toasted, the fillings warmed through, and cheese is totally melted, (optional for extra flavor lighlty brush the up side of the torilla with sauce at the start of the 1-3 minute cook) Note you can do as many at once as your pan can fit. plate and server with a bowl/ramekin in the broth topped with the chopped onion and cilantro. Dip and enjoy | |
Excellent | |
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