Ryan Can't Cook

1. Toast dry peppers, cinnamon, pepper corns, and coriander in hot cast iron until very lightly charred.
2. Put toasted peppers, pepper corns, and coriander in blender with boiling beef bone broth, canned tomatoes, chipotle in adobo, and salt. (Allow the peppers to sit with just the boiling broth for 10 minutes before adding the rest of the ingredients and blending)
3. Season chuck roast generously with SPG vase rub, then rapidly cook on high heat pan/cast iron until you develop a nice crust while keeping the interior raw.
4. Chop onions and garlic.
5. In neutral cooking oil, cook onions until translucent, add garlic, then cook for another minute or so. Add beer after wards and slightly reduce.
6. (Make sure you use oven safe Dutch oven) Add chuck roast (along with it’s juices), cinnamon, bay leaves, and a few sprigs of cilantro.
7. Cook with lid closed at 350F/176C for 2 1/2 hours.
8. Shred meat and some of the sauce to it.
9. Dip tortilla in the oil on top of the sauce/consommé (in this recipe it should be more of a sauce than soup), then fry in pan while adding cheese, shredded meat, fresh onion, and cilantro.
10. Serve with the sauce + limes.