Ingredients
Chuck Roast
9 cups Water
1 tsp Better Than Bouillon
1 White Onion
3 Bay Leaves
Salt
Asadero Cheese
Cilantro
Corn Tortillas
Cooking Oil
For the sauce
3 Ancho Chiles
10 Arbol Chiles
5 Guajillo Chiles
2 Tomatoes
4 garlic cloves
1 tbsp Salt
½ tbsp Oregano
Directions
Step 1
In a pot add oil and sear your chuck roast. Once seared add water, seasonings, and onion. Let simmer on a low boil for 45 minutes.
Water
1 tsp Better Than Bouillon
½ White Onion
3 Bay Leaves
Salt
Chuck Roast
Step 2
In a pan add chiles (rinsed & deseeded), tomatoes, and garlic until charred. Once charred add to a blender along with some water, seasonings and the onion from the meat. Blend until smooth.
3 Ancho Chiles
10 Arbol Chiles
5 Guajillo Chiles
Oregano
2 Tomatoes
1 tbsp Salt
4 garlic cloves
Step 3
Once blended strain into pot with meat. Allow to cook for an additional hour and shred. Return meat back to pot.
Step 4
In a pan fry your tacos. Add some asadero cheese, meat, onions, and cilantro. Serves with sauce on the side and lime for garnish.
Corn Tortillas
Cooking Oil
Asadero Cheese
Cilantro
½ White Onion
Step 5
Enjoy!
