Ingredients:

  • 3 dried ancho chiles, stemmed and seeded (30g)
  • 2 dried guajillo chiles, stemmed and seeded (20g)
  • 1 cup (240ml) hot water
  • 1 clove garlic, minced (3g)
  • 1/4 teaspoon dried oregano (0.5g)
  • 1/4 teaspoon ground cumin (0.5g)
  • Pinch of ground cloves (0.1g)
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, finely chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 1.5 pounds (680g) ground beef (80/20 blend recommended)
  • 1 teaspoon (5g) kosher salt, plus more to taste
  • 1/2 teaspoon (2.5g) black pepper, plus more to taste
  • 1/2 teaspoon smoked paprika (2g)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (0.5g)
  • 1 (14.5 ounce) can crushed tomatoes (411g)
  • 1/2 cup (120ml) beef broth (low sodium)
  • 1 tablespoon (15ml) apple cider vinegar
  • 12-16 corn tortillas
  • Chopped cilantro, diced onion, salsa, lime wedges, shredded lettuce, sour cream, shredded cheese (Monterey Jack or queso fresco recommended) (for serving)

Instructions:

  1. Rehydrate the dried chiles in hot water until softened.
  2. Blend the rehydrated chiles with garlic, oregano, cumin, cloves, and some of the soaking liquid into a smooth paste.
  3. Heat oil in a large skillet or Dutch oven. Sauté onion until softened, then add garlic and cook until fragrant.
  4. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Season the beef with salt, pepper, smoked paprika, and cayenne pepper (if using).
  6. Stir in the chile paste, crushed tomatoes, beef broth, and apple cider vinegar. Bring to a simmer, then reduce heat and cook, uncovered, for at least 30 minutes, or up to 45 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
  7. Warm the corn tortillas using your preferred method (microwave, stovetop, or oven).
  8. Fill each tortilla with the seasoned ground beef mixture and your favorite toppings.
  9. Serve immediately.