- 3-4 Pounds of chuck roast
- 12 Guajillo chilies, stemmed and deseeded
- 2 Ancho chiles
- 1 Roma tomato, cored
- 8 Cloves of garlic
- 2 Tbsp Crove Fajitas Rub
- 2 Bay leaves
- ½ White onion
- 2 Limes, juiced
- 1 Cup Vegetable oil
- In a large pot, add 8 cups of water and bring to a simmer. Add the chiles and bring to a boil. Once you reach a boil, add the roma tomato and cut off the heat source. Leave the tomato for one minute and remove, but leave the chiles there for about 10 more minutes to continue rehydrating.
- Add the tomato, garlic, seasoning, bay leaves, onion, lime juice, chilies, and 3 cups of the water the chilies were in to a blender. Blend until smooth.
- Cut your beef into 2 inch pieces and season each sides with salt and pepper.
- Now drain the remaining water from the pot the chilies were in and add a cup of oil to that pot and set over medium high heat. Add the blended chili paste and and simmer for 10 minutes before adding the beef cubes to the pot. After the beef has been added, throw in 4 cups of water.
- Place a lid on the pot, bring to a simmer, and cook for 4 hours and the beef is fork tender.
- Remove the meat, shred, and add to a bowl. Add in a cup or so of the consommé in the pot to keep the meat hydrated.
- Heat a large nonstick skillet over medium heat. Dip a corn tortilla in the consommé and place over the skillet. Add cheese, meat, onion, and cilantro to one side and fold over. Cook for 1-2 minutes per side or until the shells are crisp.
- To serve, add the consommé to a small bowl and to with cilantro and onions to dip the tacos in. Enjoy!
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