Sort ingredients
adamgregor
QR Code
Listen
Pdf
Soak Guajillo and Ancho chiles in hot water for 30 minutes.
Season chuck roast with salt and pepper.
Sear meat in batches in Dutch oven with oil.
Cook tomatoes, onion, and garlic in same pot.
Add broth, soaked chiles, short ribs, and all seasonings.
Simmer 30 minutes, remove meat and cinnamon stick.
Save 2 cups broth for dipping, blend remaining mixture.
Return meat to pot with orange juice and vinegar.
Cook covered 3-4 hours until tender.
Shred meat and remove bones.
Dip tortillas in reserved broth.
Fill with cheese, meat, onion, and cilantro.
Cook each taco until crispy.
Serve with lime wedges and dipping broth.