Dale's BBQ

MEAT

2lb Chuck Roast

2lb Ox tails

Neutral oil (I used Canola)

 

SAUCE

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)

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TACOS:

minced cilantro

white onion (minced)

Limes

Corn tortillas

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!!