INGREDIENTS :
FOR THE BEEF :
- 8 cupsof water
- 4bay leaves
- 3lbs pot roast beef
- 5lbs beef shanks
- Whole head of garlic
- 1onion
- Optional – beef bones with marrow if you’re not using beef shanks
- 1 tablespoonof salt
FOR THE SAUCE:
- 5anchos chiles
- 5guajillo chiles
- 2pasilla chiles
- 3–4Chiles de Arbol (optional) (for added spiciness. Leave out if you don’t want it spicy)
- ½ teaspoonblack pepper
- 1 teaspooncumin
- 2 teaspoonsdried marjoram
- 2 teaspoonsdried thyme
- 2 teaspoonsdried oregano
- 1 teaspoonground ginger or 2 inches fresh ginger peeled
- ½ teaspoonground cinnamon or 1 inch of stick
- ¼ cupapple cider vinegar
- ½ teaspoonground cloves or 5 whole cloves
- ½a medium onion
- 8Garlic cloves
- 1Canned chipotle pepper
- 1 cupchili pod cooking liquid
- 3–4Roma tomatoes
- Salt to taste
For the Quesa Taco
- 24corn tortillas
- 4 cupsshredded Chihuahua or mozzarella cheese or other mild melting cheese
- 1 cupdiced onion (or more to your liking)
- ½ cupchopped cilantro (or more to your liking)
- several lime wedges