This post is another attempt at persuading you to keep moving past the grocery aisle that displays the taco kits. You know the ones I am referring too, just say NO. With a little extra effort you can create new flavorful ways to fill a tortilla.
The dried guajillo peppers are easily located in the ethnic aisle of your grocery store. The dried peppers lend a mild smoky flavor to the sauce. The meat is simmered for a couple of hours until it is fork tender. We moved past the typical flour tortillas and used warmed corn tortillas that provide a nice backdrop to the smoky flavor of the meat.
Recipe from Food Network
8 dried guajillo chiles, stemmed and seeded
2 plum tomatoes, quartered
1 small white onion, quartered
8 cloves garlic, unpeeled
2 pounds beef chuck, cut into 1-to-2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cup roughly chopped fresh cilantro (leaves and stems)
1/4 teaspoon dried thyme
2 bay leaves
Freshly ground black pepper
Corn tortillas, warmed, and assorted toppings, for serving.
1. Heat a large cat-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side: transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
2. Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet; pressing it through with the back of a spoon.
3. Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. meanwhile, puree 2-1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
4. Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2-hours, adding up to 1-1/2 cups water if the sauce gets to thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.