This recipe is from Food Network. It takes some time so definitely not a weekend night meal. They were delicious so I would make them again.
Making the Beef and Sauce
I prepared tomatoes, onions, and garlic.
And also prepared the chiles – chiles de arbol, ancho chiles, and New Mexico chiles.
I put the vegetables in the pot.
And the dried chiles.
Finally, I added the beef broth. I cooked this for about 20 minutes.
While the vegetables cooked, I worked on the beef.
In batches, I cooked the cubes of meat in a Dutch oven.
I put the meat aside while I worked on completing the sauce.
All the ingredients had cooked and softened.
I used my immersion blender to make it into a smooth sauce.
I transferred the sauce to the same Dutch oven used to cook the beef in order the add the final sauce ingredients.
I heated up the sauce again and used it to loosen the beef bits on the bottom of the Dutch oven. Then I added the apple cider vinegar, cumin, and coriander.
Next I added the bay leaves and cinnamon sticks.
I stirred to incorporate those ingredients and finally added the beef pieces back in.
And stirred the mixture to coat all the beef pieces. This went into a 300˚F oven for three hours.
Making the Tacos
After three hours, I took out the Dutch oven and shredded the beef.
I heated my griddle, dipped three corn tortillas in the braising liquid, and put them on the griddle.
Then I added the meat and Monterey jack cheese.
Next I added the cilantro.
I folded the tacos.
I removed the tacos to a plate and included a bowl of the braising liquid for dipping.