Ingredients

• 3 lb beef chuck or goat, cut into large pieces
• 4 dried guajillo chiles, seeded
• 2 dried ancho chiles, seeded
• 1 chipotle in adobo
• 1/2 white onion + extra for garnish
• 4 garlic cloves
• 1 tsp cumin, 1 tsp oregano, 2 bay leaves
• 4 cups beef broth
• Corn tortillas, cilantro, and lime, for serving

Steps

1. Toast the dried chiles briefly in a dry pan, then soak in hot water 15 minutes until soft.
2. Blend the softened chiles with onion, garlic, chipotle, cumin, oregano, and a cup of broth into a smooth sauce.
3. Sear the meat in a Dutch oven, then pour the sauce over it along with the remaining broth and bay leaves.
4. Cover and simmer (or braise at 325°F) 2.5–3 hours, until the meat shreds easily.
5. Shred the meat, skim the fat from the broth, and serve both together with tortillas, chopped onion, cilantro, and lime — dip the tortillas in the broth (consomé) before filling.

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