Slow-Braised Shredded Beef Tacos

Method 6 steps

1. 01

   Toast the dried chiles in a dry skillet for 30 seconds per side until fragrant, then soak in hot water for 15 minutes.

2. 02

   Blend the drained chiles with garlic, cumin, oregano, vinegar and 1 cup broth until completely smooth.

3. 03

   Season the beef with salt and brown it in batches in an oiled Dutch oven over medium-high heat until crusty on all sides.

4. 04

   Pour in the chile puree, remaining broth and bay leaves. Cover and simmer gently on low for 3 to 3 1/2 hours, until the beef shreds easily with a fork.

5. 05

   Shred the meat directly in the pot and stir it through the reduced sauce, simmering uncovered for 10 minutes if it looks thin.

6. 06

   Warm the tortillas on a hot griddle, dipping one side briefly in the red fat skimmed from the pot if you like. Fill with beef and top with onion and cilantro.

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