Ingredients:

  • 1.4 kg beef chuck roast, cut into large chunks
  • 450g beef bone-in short ribs
  • 25g dried guajillo chilies, deseeded
  • 30g dried ancho chilies, deseeded
  • 2g dried chilies de arbol
  • 150g white onion, quartered
  • 30g garlic cloves, peeled
  • 411g canned fire-roasted tomatoes
  • 30ml apple cider vinegar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp dried oregano
  • 0.5 tsp ground cloves
  • 950ml low sodium beef broth
  • 2 bay leaves
  • 1 cinnamon stick
  • 20 corn tortillas
  • 450g Oaxacan cheese, shredded
  • 0.5 cup fresh cilantro, chopped
  • 1 white onion, finely diced for topping
  • 3 lime wedges

Instructions:

  1. Toast dried guajillo, ancho, and arbol chilies in a dry pan for 2 minutes until fragrant. Submerge in boiling water for 10 minutes to rehydrate.
  2. Place softened chilies in a high-speed blender with 150g onion, garlic, tomatoes, vinegar, ground cinnamon, ginger, oregano, and cloves. Blend until completely smooth to create the adobo base.
  3. Season beef chuck and short ribs generously with salt. Place in the pressure cooker and pour the blended chili base and beef broth over the meat. Add bay leaves and the cinnamon stick.
  4. Seal the pressure cooker and cook on high pressure for 60 minutes. Allow a natural pressure release for 15 minutes.
  5. Remove the meat and shred with two forks, discarding bones and excess gristle. Strain the cooking liquid (consomé) through a fine-mesh strainer into a bowl.
  6. Skim the red fat from the top of the consomé and place it in a skillet over medium heat. Dip a tortilla into the consomé, place it in the skillet, top with cheese and shredded beef, and fold. Fry until crispy on both sides.
  7. Serve tacos hot with a small bowl of consomé on the side, topped with fresh cilantro, diced onion, and a squeeze of lime.