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Beef chuck slow braised in a smoky guajillo and ancho chile sauce until it falls apart, then shredded and folded into crispy cheese tacos. Served with a bowl of the red broth for dipping.
Toast the stemmed guajillo, ancho and arbol chiles in a dry pan over medium heat for 1-2 minutes until fragrant, then soak them in hot water for about 15 minutes until soft. Blend with the tomatoes, half the onion, the garlic, cumin, oregano, cinnamon, clove and the 30 ml vinegar into a smooth red sauce.
Cut the 1200 g beef chuck into large chunks, season with the 12 g salt and coat in the sauce. Add the bay leaves and the 1000 ml beef stock, bring to a simmer, then cover and cook gently at a low simmer for 2 and a half to 3 hours, until the meat pulls apart easily and the broth is deep red.
Lift the beef out and shred it with two forks. Skim the bright red fat off the top of the broth into a small bowl to dip the tortillas in, and keep the broth hot for serving.
Dip each corn tortilla in the red fat, lay it on a hot griddle or pan over medium-high heat, add the grated Monterey Jack and shredded beef to one half, fold over and fry for 1-2 minutes each side until crisp and the cheese melts.
Top the tacos with chopped cilantro and the rest of the diced onion, add a squeeze of lime, and serve with a bowl of the hot broth on the side for dipping.
