– oil – guajillo chiles – chile de arbol chilies – white onion – garlic cloves – Roma tomatoes – black pepper – salt – dried oregano – smoked paprika – chili powder – cumin – beef broth – cinnamon stick – bay leaves – apple cider vinegar – orange juice – cilantro, chopped – lime juice
Preheat the oven
Preheat the oven to 300ºF
Heat oil in Dutch Oven over medium-high heat. Season all sides of the meat with salt, and sear all sides of the chuck roast and short ribs, working in batches.
Make the sauce
Once the 10 minutes are up, transfer the tomatoes, onion, garlic, and peppers to a food processor. Scoop out 1 cup of the broth and add to the vegetables as well as the apple cider vinegar and orange juice.
Pour the sauce over the meat and turn the heat up until it begins to simmer. Place the Dutch oven lid onto the pot and place it in the oven. Allow the meat to braise for 3 to 3 1/2 hours.
Shred and Make Tacos
Remove the meat from the sauce and shred. Discard any bones. Save broth for making tacos and serving.
FOR THE FULL RECIPE