This recipe makes a ton! Go ahead and make it all. I placed left over meat in portioned out baggies to have enough for Derrik and I to eat, and the juice in baggies as well. Freezes and re heats perfectly.
It is not a quick process. I actually made it the day before I was going to make them. Had the meat all ready, and shredded. Cilantro and onion chopped, then just assembled and heated.
If you can find a Mexican market get the spices there. It really does taste so much better.
INGREDIENTS
5 lbs chuck roast
1 large yellow or white onion
8 cloves garlic
5-8 bay leaves
1 cinnamon stick
1 tbs whole pepper corn
1 tbs whole coriander
6 dried guajillo chiles
6 dried chili de arbol
6 dried ancho or California chiles
2 tbs beef base (not necessary but I liked the boost of flavor)
2 tbs salt
water to cover
tortillas
quesadilla cheese
cilantro
white onion
add everything to the pan. You do not have to peel anything or take off stems, just add it all in. Bring to a boil, reduce to medium low and then cook for AT LEAST 4 hours... covered. If the meat does not come apart easily, cook it longer. When meat is tender and falling apart, remove meat to a bowl/dish to cool. Remove all chiles, spices, onion and garlic. Add to blender with a cup of the cooking liquid. Blend and add back to pot of liquid.
Shred meat then add back to pot of juice. If eating immediately.
If not, cool down broth and place in container, place meat in seperate container.
to make the tacos!!!
in a skillet or on a flat top heat to medium with 1 tbs oil (add more as needed)
In a sauce pan bring as much broth as you will need for dipping to a boil. Dip tortilla in broth for a few seconds. Place in skillet, put on some of the cheese and the meat. Fold over. Flip often and cook until golden brown.
Remove to plate and open to add cilantro and onion.
When all prepared, add broth to a bowl. Top with extra cilantro and onions for dipping.
DIP EVERY BITE!! You will not regret it.
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