CHILI PASTE:

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• 1/2 cup crushed tomatoes
• 1/2 cup organic beef stock
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 2 Tbsps Mexican oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground allspice

THE MEAT + CONSOMME:

• 3 lbs. organic chuck roast beef
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 onion, diced
• 4 cups organic beef stock
• 2 cups water

TACOS:

• 12 organic corn tortillas
• shredded Oaxaca cheese
• 1 cup chopped fresh cilantro