Filled with cheese and the tender beef, then quickly melted in a pan, these are SO GOOD.

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Simple Ingredients Beef chuck roast Onion Garlic Ancho chiles Seasonings Cilantro Tomato sauce Beef stock Corn tortillas Oaxaca cheese

TIP You cook the beef and shred in advance up to 5 days or freeze it up to 5 months.

1.  Sear all sides of the beef to help give it flavor as it slow cooks the rest of the time. 

2. For 8-10 hours, the beef, stock. seasonings, tomatoes are going to cook low and slow.

3.  Using a slotted spoon, scoop out all of the onions and ancho peppers and transfer to a blender. Don't forget to get rid of the bay leaves first!

4.  Take 1 corn tortilla and dip it lightly into the sauce, then place it in the hot pan, adding the cheese and meat..

5. Serve each taco with a small bowl of the dipping sauce.