Dale encountered BBQ in Tennessee in 2007 and has been hooked ever since. Dale enjoys every day cooking simply for the love of food and family.
2lb Chuck Roast
2lb Ox tails
Neutral oil (I used Canola)
3 Ancho Chilis (ends trimmed and de-seeded)
7 guajillo chiles (ends trimmed and de-seeded)
3 chiles de arbol (ends trimmed and de-seeded)
1 white onion (peeled and Quartered)
9 garlic cloves (peeled)
4 roma tomatoes (halved)
1 Carrot (cut into Quarters but longways)
1 tablespoon black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon coriander
1/4 teaspoon ground cloves (I used Whole and ground them in a mortar and pestle)
1/2 Mexican cinnamon stick (this was about 1 inch long, thick as a swisher sweet cigar)
6 bay leaves
1 Teasp Apple Cider Vinegar
3 cups of Beef broth
Kosher Salt (for salting the meat and for the sauce)
white onion (minced)
Oaxacan cheese, Montery Jack, Mozz cheese (yes I used all 3 to blend flavors, about 8oz each)
Bring the meat to room temperature, about 30 minutes and then sprinkle liberally on all sides with kosher salt. In a large Dutch oven set over medium-high heat, add the neutral oil. When hot, add the meat and sear on all sides until browned. I like to do a hard sear. You’ll have to do this in batches. Transfer to a bowl.
TO MAKE THE SAUCE:
*note* I toasted the peppercorns, Cumin seeds, and the peppers first.
1) Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves and added 2 cups of cold beef broth until it covers everything. Place over medium heat and simmer gently for about 15-20 minutes. Pour through a strainer (keep the water!) and transfer everything (including the whole spices) to a blender. If your blender is small you may need to do this in batches.
*note* When I put all this in my blender, it was almost to the top.
2) Add the apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes. Add salt to taste (I added about 1 tablespoon of kosher salt a little at a time and tasted for salt each time)
*note* Since my blender is full of the "spice paste" I only used half in the beef pot
TO BRAISE THE MEAT:
1) I took a large 16qt stock pot and put my browned beef in. Then half of my "spice blend" and covered all of this with beef broth (about 8 cups) and some of the "spiced water" from step 1 of the sauce making) just enough to cover the meat.
Let this cook on a low simmer (covered) for 4 hours. Keep adding either beef broth or that strained "spiced water"
2) after 4 hours have expired, check and see how tender the beef is. If its done, then make your tacos!!