Melt in the mouth beef, rich in Mexican flavors, all mingling with melted cheese and wrapped in a crunchy tortilla. You have to give these a try!

what you need:

dried guajillo chiles

dried ancho chiles

kosher salt

chuck roast

ground black pepper

vegetable oil

white onion



Place the Guajillo and Ancho chiles in a bowl full of near-boiling water. Allow the peppers to soak for at least 30 minutes.

Add the remaining oil, tomatoes, onion, and garlic to the pot. Cook for 2-3 minutes.


Transfer the hydrated chiles from the bowl of water to the pot. Add the short ribs, spices, and cinnamon stick.


Remove the short ribs and add to the plate with the seared roast. Skim the top of the pot to remove any impurities from the bone cooking out. Remove the cinnamon stick and discard. 


Transfer about 1 ½ – 2 cups of the braising liquid to a bowl. Cover the bowl and refrigerate. Use an immersion blender to blend the remaining pepper and tomato mixture until smooth.


Ready to make this?