Ingredients
Scale
- 2 pounds of beef cheeks
- 2 pounds of beef short ribs
- 1/2 large white onion
- 5 cloves of garlic
- 3 ancho chiles
- 3 guajlo chiles
- 2 chipotle peppers in adobo sauce
- 2 roma tomatoes
- 4 cups of water
- 4 cups of beef broth
- 3 cinnamon sticks
- 2 bay leaves
For the tacos
- 1 cup shredded Oaxaca cheese
- 1/4 cup cilantro
- 1/4 cup diced onion
- 8 Yellow Corn Tortillas
Instructions
- Trim the excess fat and silver skin off of the meat, then season them with salt, pepper, garlic powder.
- Smoke them at 250°F for 2 hours
- Place the onion, garlic, tomatoes, and peppers in a dutch oven with 3 cups of water. Bring to a boil, then shut the heat off and let them sit for 15 minutes.
- Remove vegetables and place in a blender with 1 cup of braising liquid and blend.
- Place the smoked meat in a dutch oven and pour in the blended vegetables and add in beef broth.
- Simmer on low heat for 2-3 hours until the meat is fall apart tender.
- Remove meat from the dutch oven, shred it and place it in a separate bowl with some consume
- Dip the tortillas in the consume then place in the hot skillet. Add Oaxaca Cheese, smoked meat, cilantro and onion then close the tortilla and cook for 1-2 minutes each side.
- Serve with a bowl of consume from the dutch oven and enjoy!
Notes
chuck roast is a good alternative meat.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main dish
- Method: smoking / braising
- Cuisine: Mexican
