Step 1 of 23

Bring meat to room temperature for 30 minutes.

For this step

Boneless chuck 905 g

Oxtail or bone-in short ribs 455 g

Step timer

30:00

Step 2 of 23

Sprinkle meat with kosher salt.

For this step

Boneless chuck 905 g

Oxtail or bone-in short ribs 455 g

Kosher salt

Step 3 of 23

Heat Dutch oven over medium-high heat and add neutral oil.

For this step

Neutral oil 1 tsp

Step 4 of 23

Add meat to Dutch oven and sear on all sides until browned.

For this step

Boneless chuck 905 g

Oxtail or bone-in short ribs 455 g

Step 5 of 23

Transfer seared meat to a bowl.

Step 6 of 23

Add dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves, and cold water to a pot.

For this step

Ancho chiles 7 pieces

Guajillo chiles 7 pieces

Chiles de arbol 3 pieces

White onion 1 piece

Garlic 6 cloves

Roma tomatoes 4 pieces

Black peppercorns 1 tbsp

Dried Mexican oregano 1 tsp

Cumin seeds 1 tsp

Coriander seeds 1 tsp

Ground cloves ¼ tsp

Mexican cinnamon 0.5 sticks

Bay leaves 3 pieces

Beef broth or water 710 ml

Step 7 of 23

Place pot over medium heat and simmer gently for about 15 minutes.

Step timer

15:00

Step 8 of 23

Strain mixture and transfer solids to a blender.

Step 9 of 23

Add apple cider vinegar and about 1 cup of beef broth or water and blend until very smooth, about 2 minutes.

For this step

Apple cider vinegar 1 tsp

Beef broth or water 710 ml

Step timer

02:00

Step 10 of 23

Add salt to taste.

For this step

Kosher salt

Step 11 of 23

Preheat oven to 300F.

Step 12 of 23

Add meat back to the pot and pour the sauce over it.

For this step

Boneless chuck 905 g

Oxtail or bone-in short ribs 455 g

Step 13 of 23

Add remaining 2 cups of broth or water to the pot and swish to pick up leftover sauce, then place over medium heat until gentle simmer.

For this step

Beef broth or water 710 ml

Step 14 of 23

Cover pot and transfer to preheated oven; cook for about 3 hours until meat is tender.

Step timer

3:00:00

Step 15 of 23

Mix together cilantro, white onion, lime juice, and kosher salt.

For this step

Cilantro 60 ml

White onion 0.3 pieces

Lime juice 1

Kosher salt

Step 16 of 23

Remove meat from sauce and shred using two forks.

For this step

Boneless chuck 905 g

Oxtail or bone-in short ribs 455 g

Step 17 of 23

Ladle broth into a bowl and add a handful of diced cilantro.

For this step

Beef broth or water 710 ml

Cilantro 60 ml

Step 18 of 23

Heat non-stick skillet over medium heat.

Step 19 of 23

Dip tortilla into the top of the broth and add to skillet.

For this step

Beef broth or water 710 ml

Corn tortillas

Step 20 of 23

Pan fry tortilla on one side for about 30 seconds then flip.

Step timer

00:30

Step 21 of 23

Add shredded meat and shredded cheese to tortilla.

For this step

Oaxacan cheese 85 g

Boneless chuck 905 g

Oxtail or bone-in short ribs 455 g

Step 22 of 23

Fold tortilla and cook until pan fried on both sides, about 1 minute.

Step timer

01:00

Step 23 of 23

Transfer taco to a plate and serve alongside the broth.