Ingredients (serves 12)

• 4 dried guajillo chiles

• 2 dried pasilla chiles

• 2 cups boiling beef broth (chicken is absolutely ok too)

• 3 lb boneless short rib, can also be chuck roast, stew or pot roast beef

• 1 yellow onion

• 6 cloves garlic, minced

• 3 tbsp apple cider vinegar

• 1 tbsp oregano

• 1 tsp cumin

• 2 tsp coriander

• 2 chipotle chiles (the type in adobo sauce)

• Kosher & pepper

• 15oz can diced fire roasted tomatoes

• Corn tortillas

• Monterey Jack cheese, shredded

• Diced white onion

• Chopped cilantro

Steps

1. Preheat oven to 350

2. Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover

3. Meanwhile, season the beef well with salt & pepper, and sear in 2 batches in a hot dutch oven - remove to a plate and repeat with remaining beef

4. To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes

5. Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat

6. To the softening chiles add the tomatoes, oregano, cumin, coriander, chipotles and salt & pepper

7. Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth

8. Cover, and place in the oven until fork tender and shredable - approx 2 to 2.5 hours

9. For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides

10. Remove, open up carefully and add onion and cilantro and eat