Roughly chop veggies, season with oil, salt, and pepper, and place under broiler. We want some char here, so don’t be afraid of it!
Pat dry and heavily season your beef with salt and pepper before searing in a hot pan. Get good colour on both sides then remove. Deglaze pan with a bit of chicken stock just to get that fond (flavor) up and add to the roasting pan with your beef.
Toss veggies into the roasting dish with the beef, add in all seasonings, and the rest of the chicken stock. Cover with foil and roast at 300°F for 3-4 hours. Check occasionally (after about 2.5 hours) for tenderness – the beef should pull apart very easily.
Remove beef from pan and set aside. Take some liquid and all the veggies and blend together until smooth. Mix some in with shredded beef and reserve rest to use as sauce or dip.
To serve, get the best quality corn tortillas you can find (anything made in Mexico will probably be 10x better than typical grocery store tortillas), reheat beef in pan with a little oil and some more of that veggie puree. Remove and begin frying tortillas, stacking on beef and cheese of choice. Press down and cook for a few minutes on each side until tortillas are somewhat crisp and cheese is melted. Spread open and add in your favorite toppings, close back up and be very impressed by how good all your hard work tastes!
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• 0.75kg fatty beef
• 2 Anaheim Chillies
• 3-4 Serrano Chillies
• 1 whole leek
• 1 bunch green onions
• 2-3 tomatoes
• 8-10 cloves garlic
• 1 large onion
• 500-600ml Chicken Stock
• 1 tbsp Cumin
• 1.5 tbsp Oregano
• 1 tsp Cinnamon
• 4 whole Cloves
• 3 large Bayleaves
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 tsp Coriander
• ⅓ cup Brown Sugar
Roughly chop veggies, season with oil, salt, and pepper, and place under broiler. We want some char here, so don’t be afraid of it!
Pat dry and heavily season your beef with salt and pepper before searing in a hot pan. Get good colour on both sides then remove. Deglaze pan with a bit of chicken stock just to get that fond (flavor) up and add to the roasting pan with your beef.
Toss veggies into the roasting dish with the beef, add in all seasonings, and the rest of the chicken stock. Cover with foil and roast at 300°F for 3-4 hours. Check occasionally (after about 2.5 hours) for tenderness – the beef should pull apart very easily.
Remove beef from pan and set aside. Take some liquid and all the veggies and blend together until smooth. Mix some in with shredded beef and reserve rest to use as sauce or dip.
To serve, get the best quality corn tortillas you can find (anything made in Mexico will probably be 10x better than typical grocery store tortillas), reheat beef in pan with a little oil and some more of that veggie puree. Remove and begin frying tortillas, stacking on beef and cheese of choice. Press down and cook for a few minutes on each side until tortillas are somewhat crisp and cheese is melted. Spread open and add in your favorite toppings, close back up and be very impressed by how good all your hard work tastes!