Luxury Connected Appliances
Serves 2-4
Ingredients
2 lbs stew meat, cut into chunks
5 dried guajillo chilies
3 dried arbol chilies
2 dried chipotle peppers
2 tomatoes
4 cloves garlic
1 onion, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cloves
2 bay leaves
1 cinnamon stick
2 cups beef broth
½ cup apple cider vinegar
Corn tortillas (many)
Shredded cheese (lots)
Avocado (optional)
Garnish:
Chopped onion
Chopped cilantro
Lime wedges
Step 1
Remove stems and seeds from the chilies.
Step 2
Roughly chop onions and tomatoes.
Step 3
Boil chilies until soft.
Step 4
Season and sauté the stew meat in batches until browned.
Step 5
Transfer the browned meat to a braising dish.
Step 6
In the same pan, sauté garlic, onions, tomatoes until softened.
Step 7
Deglaze the pan with broth, scraping up any browned bits (fond).Add the chilies, spices, apple cider vinegar, and beef broth to the pan.
Step 8
Transfer everything to a blender and blend until smooth.
Step 9
Pour the sauce over the meat in the braising dish, add bay leaves, and let simmer for 3 hours.
Step 10
After simmering, remove the meat from the sauce using a slotted spoon, leaving the sauce in the pot.
Step 11
Shred the cooked meat and set aside and strain the sauce.
Step 12
Skim the fat out of the strained sauce and place in a separate bowl.
Step 13
Dip tortillas in the liquid fat, then place on griddle (or pan).
Step 14
Place cheese and shredded meat on each tortilla and fold it into a taco. Once it’s slightly melty, fold into a taco. Cook both sides until crispy on both sides and the cheese is fully melted. Optionally, add some sauce to the tacos before griddling for extra flavor.
Step 15
Dice onions, chop cilantro, and cut limes into wedges for the garnish. Serve tacos with the strained sauce for dipping Garnish with cilantro, lime wedges, and avocado (optional).
