- Yield: 6-8 servings
- Prep Time: 30 minutes
- Cooking Time: 3 hours
- 3 lbs Beef chuck, cubed
- 1 1/2 tbsp Goya® Adobo All-Purpose Seasoning with Pepper
- 3 oz bag Goya® Ancho Chiles, stemmed and seeded
- 3 oz bag Goya® Pasilla Chiles, stemmed and seeded
- 1 Tomato, cored
- 1 packet Goya® Powdered Beef Flavored Bouillon
- 1/2 Yellow onion, roughly chopped
- 1 tbsp Goya® Minced Garlic
- 2 tsp Goya® Ground Cumin
- 2 tsp Goya® Ground Oregano
- 1/4 cup Goya® Red Wine Vinegar
- 1 cup Vegetable oil
- 2 Bay leaves
- 1 Cinnamon stick
- 12 Goya® Corn Tortillas
- 1/2 cup White onion, diced
- 1/4 cup Cilantro, finely chopped
- Place beef cubes in a bowl and toss with adobo seasoning until evenly coated.
- Bring 4 cups water to a boil. Add ancho chiles, pasilla chiles and tomato, then reduce heat to medium-low and simmer, stirring occasionally, until chiles soften, about 5 minutes. Using slotted spoon, transfer solids to a blender. Set cooking liquid aside.
- Add bouillon, yellow onion, garlic, cumin, oregano, vinegar and 1 cup of the reserved cooking liquid to the blender and process until a smooth paste consistency is reached, adding more liquid as needed.
- Heat oil in a large saucepan over medium-high heat until shimmering. Add chile mixture and bring to a simmer.
- Add beef, bay leaves, cinnamon stick and 4 cups water. Bring to a boil, then cover, reduce heat to a simmer and cook, stirring occasionally, for 2 1/2-3 hours or until beef is tender. Remove bay leaves and cinnamon stick.
- Move beef to a cutting board and chop, or shred using two forks.
- Transfer the rendered fat from the top of the saucepan to a separate bowl.
- Dip a tortilla into the rendered fat, then place in a large skillet over medium heat. Top half of the tortilla with 1/4 cup beef mixture. Fold taco over filling, pressing down with spatula to flatten. Cook, turning once, for 2-3 minutes, until lightly browned and crispy. Repeat with remaining tortillas and beef mix.
- Serve with a bowl of broth topped with onions and cilantro for dipping.
Recipe adapted from Goya.com