Prep: 25 minutes
Cook: 4 hours 52 minutes
Serves: 8

Ingredients:

2 1/4 pounds boneless beef chuck roast, cut into 2-inch pieces
6 garlic cloves, peeled and smashed
3 bay leaves
1 large white onion, halved and chopped plus additional for garnish (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup plus 1 tablespoon vegetable oil
8 dried ancho chile peppers
6 dried guajillo chile peppers
2 dried chile de árbol peppers
2 tablespoons apple cider vinegar
1 teaspoon grated fresh ginger
6 dried whole allspice berries
4 whole cloves
1 tablespoon dried Mexican oregano
1 teaspoon cumin seeds
2 cups beef stock
16 (6-inch) corn tortillas
2 cups shredded quesadilla cheese
Chopped fresh cilantro and/or lime wedges for garnish (optional)

Preparation:

1. In large stockpot, heat beef, garlic, bay leaves, onion, salt, black pepper and 8 cups water to a simmer over medium-high heat; reduce heat to low and cook 2 hours or until liquid is reduced by half.

2. In large skillet, heat 1 tablespoon oil over medium-low heat. Add chile peppers; toast 1 minute or until fragrant, stirring frequently. Transfer chile peppers to blender. Add vinegar, ginger and 2 cups beef cooking liquid; purée on high until smooth.

3. Add allspice, cloves, oregano, cumin and chile mixture to stockpot; cover and cook 1 hour or until beef is very tender and shreds easily. Transfer beef to large bowl; with 2 forks, shred beef. Makes about 4 cups beef mixture.


4. In blender, blend stock and remaining cooking liquid in stockpot on high until smooth. Makes about 4 1/2 cups sauce.


5. Stir 1/2 cup sauce into beef mixture. Heat 2 tablespoons oil on griddle or nonstick skillet over medium heat. Working with 1 tortilla at a time, brush both sides lightly with sauce and add to skillet; cook 1 minute. Turn tortilla, and place 2 tablespoons cheese on right side and 1/4 cup beef mixture on opposite side; cook 2 minutes or until cheese is slightly melted. Fold cheese-topped side of tortilla in half over beef; cook 4 minutes or until crisp, turning once. Repeat with remaining oil, tortillas, sauce, cheese and beef. Makes 16 tacos.


6. Serve tacos with remaining sauce garnished with cilantro, lime wedges and/or onion, if desired.

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