Recipe:
3 dried ancho chilies
3 dried guajillo chilies
12 cloves garlic
8 Roma tomatoes (halved)
1 yellow onion (large diced)
4 1/2 cups water
2 tbs cumin
2 tbs chili powder
4 1/2 lbs stew meat (chuck roast works well cut into 1-2” cubes)
1 stick cinnamon
3 bay leaves
1 marrow bone
Salt and pepper
To finish:
Corn tortillas
Oaxaca cheese or chihuahua (shredded)
Cilantro (chopped)
Yellow onion (small diced)
Limes (wedged)
In a Dutch oven or a pot toast the peppers over medium heat until they become fragrant add the garlic and continue toasting until they begin to brown. Add the onion, tomatoes, 3 cups of the water, and the cumin and chili powder. Bring to a boil then turn the heat off cover and let sit for 15-20 minutes. Transfer the contents of the Dutch oven to a blender and blend until smooth. Add the meat to the Dutch oven cover with the pepper mixture add the cinnamon stick, bay leaves, remaining water, and 2 tbs salt and 1 tbs black pepper. Bring to a simmer and then simmer covered until meat is very tender (about 3-4 hour) while cooking check water levels and add some if needed to keep the liquid thin and also adjust salt and pepper.
Once meat is tender remove to a separate bowl, discard the bay leaves and the marrow bone. Strain the liquid then return to the pot and keep on low. Pull the meat. Heat a large skillet or pan and dip a corn tortilla into the braising liquid then place on skillet. Cover with cheese and add meat to one side when begin to brown fold over the taco and cook until both sides are crisp. Serve with braising liquid to dip in, onion, cilantro, and lime.