Ingredients
- 4-5 lbs beef chuck roast, cut into 3-inch chunks (or a mix of chuck and short ribs for more fat and flavor)
- 2 tbsp coarse kosher salt
- 1 tbsp black pepper
- 3 tbsp neutral oil (like avocado or vegetable oil)
- 1 large white onion, quartered
- 8 cloves garlic, peeled
- 4 cups beef broth (low-sodium preferred)
- 2 bay leaves
Instructions
- Heat a large skillet or comal over medium heat. Toast the dried chiles for 1-2 minutes per side until fragrant and slightly puffed. Avoid burning, as it will make the sauce bitter.
- Place toasted chiles in a heatproof bowl and cover with boiling water. Soak for 20 minutes until softened.
- To the blender, add the soaked chiles, quartered onion, garlic, oregano, cumin, cloves, paprika, cinnamon, vinegar, and canned tomatoes. Blend on high until a completely smooth, vibrant red paste forms. Add a splash of the soaking water if needed to get the blades moving. Tip: Straining the adobo through a fine-mesh sieve after blending ensures an ultra-silky consommé, but this is optional for a more rustic texture.
Notes
For the best flavor, use a mix of chuck roast and bone-in short ribs. The consomé (broth) is key for dipping; skim excess fat from the top after chilling for a cleaner dip. Tacos are best assembled quickly with hot broth and cheese to ensure the cheese melts properly. Leftover meat and broth freeze excellently.
- Prep Time: 30
- Cook Time: 3
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3
- Sodium: 540
- Fat: 19
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 34
- Cholesterol: 69