Directions
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Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat until they become fragrant. This process awakens their rich flavors. Once toasted, soak them in hot water for about 15 minutes until softened. This step is vital as it enhances the taste of your sauce tremendously.
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After the chiles have softened, combine them in a blender with garlic, onion, apple cider vinegar, ground cumin, dried oregano, ground cloves, cinnamon, and 1 cup of beef broth. Blend until the mixture is smooth and well incorporated. This sauce will become the flavorful base for your beef.
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Season your chunks of beef chuck roast or cheeks generously with salt and black pepper. In a large Dutch oven, heat the oil over medium-high heat. Sear the seasoned beef on all sides until nicely browned. This browning adds tremendous depth to the final dish.
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Once the beef is beautifully browned, pour the chile sauce over the meat. Add in the remaining 2 cups of beef broth along with the bay leaves. This will create a rich, flavorful cooking liquid that keeps the beef moist during the long cooking process.
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Cover the Dutch oven and transfer it to an oven preheated to 325°F (165°C). Let it braise for about 3 hours. The low and slow cooking will lead to beef that is fall-apart tender, a true testament to the art of cooking.
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After 3 hours have passed, remove the pot from the oven and shred the beef in the sauce using two forks. Let it simmer uncovered for about 10 minutes. This allows the meat to absorb even more of the tremendous flavors in the sauce.
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To serve, take warm corn tortillas and fill them generously with the shredded beef. Top with diced white onion and chopped cilantro. Serve with lime wedges on the side for a fresh squeeze of tanginess. For an extra touch, spoon some of the leftover consomé over the tacos or serve it on the side for dipping. Pro Tip: For a street-style flavor, consider dipping the tortillas in the barbacoa broth and lightly griddling them before filling — next-level tacos every time.
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