Tender, spicy, and smoky shredded beef. Traditionally steam-roasted in an underground pit, this stovetop/oven version uses beef chuck roast slowly simmered in a rich sauce made from dried guajillo and chipotle chiles.
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14 items
in a dry pan for 1-2 minutes until fragrant. Soak in hot water for 15 minutes to rehydrate
Blend the rehydrated guajillo chiles, chipotle peppers in adobo, beef broth, apple cider vinegar, garlic, cumin, dried oregano, and cloves until smooth
Season the beef chuck chunks generously with salt and pepper. in a heavy pot until browned on all sides
Pour the blended sauce over the beef and add bay leaves. Bring to a boil
Cover tightly and heat to low. for 3 to 4 hours until the beef falls apart
Remove beef from pot and shred with two forks. Toss meat back into the juices
Serve on warm corn tortillas with onion, cilantro, and lime wedges
