Ingredients
3 lb beef chuck roast
1 pound beef shank
6 dried guajillo chilies
3 dried ancho chilies
3 dried pasilla chilies
1 small onion, roughly chopped
5 cloves garlic, peeled
1 (14.5-ounce) can diced tomatoes
2 tbsp apple cider vinegar
2 tsps dried oregano
2 tsps ground cumin
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp ground allspice
4 whole cloves
2 bay leaves
4 cups beef broth
Salt, to taste
Corn tortillas
Chopped cilantro (for garnish)
Diced onions (for garnish)
Lime wedges (for serving)
Directions
1. Preheat a large skillet over medium heat. Toast the guajillo, ancho, and pasilla chiles for a few minutes until they are fragrant. Remove the stems and seeds, then place the chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until they are soft.
2. Drain the chiles and add them to a blender along with the chopped onion, garlic cloves, diced tomatoes, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, ground black pepper, ground allspice, and whole cloves. Blend until you have a smooth paste.
3. Cut the beef chuck roast and beef shank into large chunks and season them with salt.
4. In a large pot or Dutch oven, heat some oil over medium-high heat. Sear the beef chunks on all sides until they are browned.
5. Pour the chile paste into the pot with the beef. Add the bay leaves and beef broth. Stir to combine and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for about 3 to 4 hours, or until the beef is tender and shreds easily with a fork.
7. Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir well to coat it with the sauce.
8. Heat the corn tortillas on a skillet until they are warm and pliable. Fill each tortilla with the shredded beef mixture.
9. Garnish the tacos with chopped cilantro, diced onions, and a squeeze of lime juice.
10. Serve immediately and enjoy.