These Tacos are LIFE CHANGING

Ingredients

• 2 lb Chuck Roast (cut into 1‑inch cubes)
• 1.5 lb Beef Short Ribs (bone‑in, cut into 1‑inch pieces)
• 2 tsp Kosher Salt
• 2 tbsp Mesquite Seasoning (contains ancho chili, smoky flavor)
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 2 Ancho Chilies (dried) (stem removed, seeds discarded)
• 2 Guajillo Chilies (dried) (stem removed, seeds discarded)
• 2 New Mexico Dried Chilies (Dara Ball) (stem removed, seeds discarded)
• 4 Roma Tomatoes (chopped)
• 1 large White Onion (quartered)
• 8 Garlic Cloves (peeled, minced)
• 2 tbsp Avocado Oil (high smoke point for searing)
• 3 cup Beef Broth (low‑sodium)
• 2 tbsp Apple Cider Vinegar
• 1/4 tsp Ground Cinnamon
• 1 pinch Ground Clove
• 1/2 tsp Ground Coriander
• 1 tsp Whole Oregano (leaves left whole)
• 12 Corn Tortillas (small, 6‑inch)
• 1 cup Oaxaca Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)

Instructions

1. Trim and Cube the Beef

   Remove excess fat and connective tissue from the chuck roast and short ribs. Cut both meats into roughly 1‑inch cubes so they will cook evenly and shred easily.

   Time: PT15M

2. Season the Meat

   In a large bowl combine the meat cubes with kosher salt, mesquite seasoning, garlic powder, and smoked paprika. Toss until every piece is evenly coated.

   Time: PT5M

3. Rest at Room Temperature

   Let the seasoned meat sit uncovered in a warm spot (or sunny windowsill) for 30–40 minutes so the flavors penetrate.

   Time: PT35M

4. Prepare the Chili‑Vegetable Blend

   Remove stems and seeds from the ancho, guajillo, and New Mexico chilies. Roughly chop them. Quarter the onion, dice the tomatoes, and mince the garlic cloves.

   Time: PT15M

5. Sear the Beef

   Heat avocado oil in the Dutch oven over medium‑high heat until shimmering. Working in batches, add the meat cubes, spreading them out so they brown, not steam. Sear until a deep brown crust forms on all sides, about 3‑4 minutes per batch.

   Time: PT10M

   Temperature: Medium‑high

6. Build the Braising Liquid

   Return all seared meat to the Dutch oven. Add the chopped chilies, onion, tomatoes, garlic, 3 cups beef broth, apple cider vinegar, ground cinnamon, clove, coriander, and whole oregano. Stir to combine.

   Time: PT10M

7. Bring to a Simmer

   Place the Dutch oven on the stovetop over medium heat. Bring the mixture to a gentle boil, stirring occasionally, then reduce to a low simmer.

   Time: PT10M

   Temperature: Medium

8. Oven Braise

   Cover the Dutch oven with its lid and transfer to a pre‑heated oven at 350°F. Braise for 2½ to 3 hours, or until the meat is fork‑tender and falling apart.

   Time: PT2H30M

   Temperature: 350°F

9. Shred the Beef

   Remove the pot from the oven. Let the meat rest 10 minutes, then use two forks to pull the cubes apart until they are shredded and coated in the rich sauce.

   Time: PT10M

10. Crisp the Tortillas

    Heat the cast‑iron skillet over medium heat. Lightly brush each corn tortilla with a little avocado oil and place in the skillet. Cook 30‑45 seconds per side until just puffed and lightly charred. Remove and keep warm.

    Time: PT5M

    Temperature: Medium

11. Assemble the Tacos

    Place a generous spoonful of shredded beef onto each tortilla. Top with a mixture of shredded Oaxaca cheese and mozzarella. Fold the tortilla over, press lightly, and let the cheese melt for another 30 seconds in the skillet if desired.

    Time: PT10M

Nutrition Facts

Calories

280

Protein

20 g

Carbohydrates

25 g

Fat

12 g

Fiber

3 g