Ingredients

For the meat on stove top
(4) Lbs. Beef chuck pot roast, cut in quarters
(1) Lb. Beef Cross-Hind Shank with bone
(6) Garlic cloves
(3) Bay leaves
(1) Tablespoon salt
(1) Teaspoon pepper
(1/2) Teaspoon cumin powder
(1) Whole onion, peeled

For the Sauce/Broth
(14) Dried Guajillo chiles
(2) Dried Chile Anchos
(1) Inch ginger, peeled about a tablespoon
(1/4) Cup apple cider vinegar
(1/2) Cinnamon stick
(3) Bay leaves
(2) Teaspoons Mexican oregano
(2) Teaspoons whole cumin seeds
(5) Peppercorns
(8) Garlic cloves
(1) Cup beef broth
(1) Cup chilie water
 

In a large Dutch oven, or a large stockpot add your meat, garlic, bay leaves, salt and pepper,
cumin, and onion.
Fill the pot with water until it covers the meat completely.
Bring to boil, then lower to a medium heat to cook for 2 1/2 to 3 hours or until meat is tender and
ready to shred.

Save a cup of broth.
While the meat is cooking, this will be a good time to start on the sauce.
Cut open the dried chilies and remove the stems and seeds.
In a large skillet over medium heat, toast the chilies, a few at a time, using a metal spatula to
press them flat against the hot surface until they change color slightly and release their aroma,
then flip and toast the other side.
Collect the toasted chilies in a bowl, cover with hot tap water. Cover to keep them submerged
and rehydrate for 20 minutes, or longer if needed.
Save about a cup of soaking liquid (chili water)
While the chilies are soaking, toast the garlic in the skillet over medium heat, turning
occasionally until slightly brown.
In the blender or a food processor, add the chilies, ginger, apple cider vinegar, cinnamon stick,
bay leaves, oregano, cumin, garlic, peppercorns, broth, chili water and blend until smooth. If it is
thick, that's fine.
Strain and set aside. Save a 1- ½ cups for coating the tortillas and for dipping.
Now that the meat is done. Use tongs to carefully pull out the meat, laying the pieces on a
baking sheet. Carefully remove the fat and bones.
Pull the meat into shreds. Taste and season with salt if needed. Place the shredded meat with
the chopped onion back into the Dutch oven. Pour the sauce over the meat and cook at a low
heat for about 20 minutes.
 

Make Tacos
(16) Corn or flour tortillas. 8 of each and mix them up
(½) Large onion, chopped
(10 oz) Oaxaca Queso, shredded
(½) Cup of sauce
(½) Cup cilantro
(2) Limes, cut into wedges
Canola or vegetable oil

On a large griddle or a skillet, over medium heat, add oil to lightly coat the skillet.
Place half a cup of sauce in a small platter (a pie dish works great) and slightly coat the tortillas.
Place 2-3 tortillas in the skillet, add meat, queso, sprinkle in onions cilantro and a squeeze of
lime.

When the tortilla starts to turn brown, a little crispy, and the cheese has melted, fold them over
and transfer to a warm plate.
 

Serve the tacos with lime wedges and a small cup of the sauce for dipping. Don't forget your
favorite Dita Rita Margarita!! Finally, make sure you dance to the Macarena ~