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What you need
Instructions
1. Let meat reach room-temp and season with your favorite rub or a SPG base 2. De-seed all the peppers and simmer them in the 3-4 cups of water for 10-20 mins 3. While peppers simmer, sear your chuck roast at medium high heat or with a lil oil on your skillet just to get a nice crust on all sides, should take 1 1/2 mins per side (for a better crust, don’t move the meat too much while it’s searing on each side 4. Wrap your meat with aluminum foil to retain juices while you do next steps. 5. Get some color on your onions and garlic in the same pan you seared meat on. 6. In a blender add peppers + the water they were simmering in + onion + garlic + salt + pepper + thyme + ground cumin + ground cloves + cilantro + apple cider vinegar 7. Combine the rest of the ingredients (meat + soup base you just blended + bay leaves+ cinnamon stick + pepper corns + modelo) into a crockpot(6 hours), instant pot (1 hour 20mins), or stove top for same as crockpot I think. 8. Shred meat and add some to soup if you want. 9. Dip tortillas in the fat/oil that surfaced at the top of the soup 10. Make taco’s preferably with Oaxaca cheese but mozzarella works fine 11. When you fry them, make sure they’re not too soggy and a pro tip is coat the bottom of your pan with a generous amount of high smoke point oil. + fry rlly quickly at high heat so they don’t rip apart 12. Top with chopped white onion and cilantro and DIP THE TACOS IN THE SOUP!!View original recipe