Ingredients
3 lbs beef chuck roast, cut into large chunks
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo
4 garlic cloves
1 small onion
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
2 bay leaves
Salt and black pepper to taste
4 cups beef broth
Corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Fresh cilantro and diced onion for garnish
Lime wedges for serving
Instructions
Toast the dried guajillo and ancho chiles in a dry skillet for about 1–2 minutes until fragrant. Soak them in hot water for 10 minutes until softened.
Blend softened chiles with chipotle pepper, garlic, onion, cumin, oregano, cinnamon, salt, pepper, and a bit of beef broth until smooth.
Season the beef with salt and pepper. In a large pot or Dutch oven, sear the beef until browned on all sides.
Pour the blended chile sauce over the beef. Add remaining beef broth and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 2½–3 hours until the meat is very tender.
Remove beef and shred it. Strain the broth to create a smooth consommé.
Dip a corn tortilla into the top layer of the consommé (where the flavorful red oil sits). Place it in a hot skillet.
Add shredded beef and cheese to one side of the tortilla. Fold and cook until crispy on both sides and the cheese is melted.
Serve hot with chopped cilantro, diced onion, lime wedges, and a small bowl of consommé for dipping.