> 3 lbs chuck roast, sliced into 5 equal parts
> 1 large white onion
> 1 head of garlic
> 20 cups water
> 8 dried guajillo chiles, stems and seeds removed
> 4 Roma tomatoes
> 1 1/2 inch stick Mexican canela
> 1/2 tsp peppercorns
> 1/2 tsp cumin seeds
> 2 tsp thyme
> 1/2 tsp marjoram
> 4 whole cloves
> 2 bay leaves
> 1 bunch cilantro
> 16 corn tortillas
> Salt to taste
In a large pot, add beef, ½ onion, ½ head of garlic, 18 cups of water, and salt to taste. Bring to a boil at medium heat. Reduce heat, cover, and cook until meat is tender (about 2 hours).
In a separate pot, add dried chilis, ½ onion, 4 cloves of the remaining garlic, and Roma tomatoes. Cover with water and bring to a boil at medium heat. Reduce heat and continue cooking for 12 minutes. Add the canela stick, cloves, thyme, oregano, marjoram, cumin seeds, and peppercorns. Let sit for 10 minutes.
Strain the liquid from the pot with tomatoes, reserving some cooking water. Transfer strained ingredients and cooking water to a blender and blend until smooth.
Remove the onion and garlic from the pot with beef and discard. Strain the sauce from the blender directly into the pot with beef. Add bay leaves, and cook partially covered for 1-2 hours until the beef shreds apart easily.
Remove beef from consomme. Strain consomme to remove any small bits or seeds.
Dip corn tortillas into the consomme. Fill tortillas with shredded meat, white onion, and cilantro.
Fold in half and fry on each side until golden brown.
Dip taco into a cup of consomme and dig in!