-2.5 lbs chuck roast, cut into large chunks

-Kosher salt, to taste

-Freshly ground black pepper, to taste

-1 tbsp neutral oil (e.g. avocado or canola)

-3 dried guajillo chiles, stemmed and seeded

-2 dried ancho chiles, stemmed and seeded -

3 chile de arbol

-1 large white onion -

3 cloves garlic

-1 tbsp white vinegar

-1 tsp dried mexican oregano

-½ tsp smoked paprika

-½ tsp cumin, seeds or ground

-2 cups beef broth

-1 cinnamon stick, or 1 tsp cinnamon

-1-2 cloves (optional)

-1 Star anise (optional)

-Corn tortillas, or make fresh with masa harina

-Oaxaca cheese

-Guacamole

-Neutral oil, for frying

Season the chuck roast with kosher salt and pepper. A lot of it. Set pressure cooker to saute mode, add a splash of oil, and sear the beef in batches until browned on all sides. Remove and set aside. You can also use a dutch oven, but it will take 4 hours instead of 1. Your call. In the same pot, toast the dried chiles for 1–2 minutes until fragrant. Add onion, garlic, vinegar, oregano, cumin, and beef broth. Simmer for 5–10 minutes, then blend until smooth. Return the beef to the pressure cooker, add cinnamon stick, star anise, and cloves.

Pressure cook on high for 50 minutes. Let it naturally release for 15 minutes. If you’re using a dutch oven, bake at 300 for 4 hours.

Remove beef and shred with two forks. Strain and reserve the broth (use for dipping, this is your consommé).

Warm tortillas to make them pliable or make them fresh if you’re extra. Fill with shredded beef, cheese, roll tightly, and secure with a toothpick if needed. Pan-fry in oil until golden and crispy, maybe like a minute on each side.

Serve flautas hot with a side of consommé for dipping, plus any garnishes like chopped onion, crema, guacamole, cilantro, and lime.