Ingredients for the sauce and meat:
-3.5lb Chuck Roast
– 4 Dried Ancho Chiles
– 2 Dried Guajillo Chiles
– 4 Chile De Arbol

** depending on how spicy you like you can add or remove the chiles**

– 1 Tsp pepper
– 1 Tsp dried thyme
– 3 Bay Leaves
– 1/2 Tsp Ground Cumin
– 1 /2 Cinnamon Stick
– 4-6 Cloves Garlic
– 1 Large Onion
– 1 1/2 Tbsp Salt
– 1/4 cup Apple cider vinegar
– 3.5 cups Water

For the tacos:

-Cheese

-cilantro

-onions

-tortillas

1. Remove the seeds and veins from the chiles , and add it to a pot with water. Bring to a boil then simmer for 5-10 minutes

2. After simmering, add the chiles with the water you boiled it in into a blender with the rest of the ingredients (onions, garlic, cinnamon stick, cumin, vinegar, thyme).

3. Blend it all together, once blended set aside.

4. season the chuck roast with salt and pepper.  Sear it for 2 mins on each side on an iron skillet or a regular skillet.

5. then add the chuck roast to the crock pot pour over the blended sauce and add the bay leaves. (if you feel the sauce is a little too thick you can add more water).

6. cook on high for about 4-6 hours. You want the beef to fall apart very easily.

7. Once the meat is cooked, remove from sauce into a big bowl and start shredding it. At this point it should easily shred.

8. To fry the tacos, Start dipping the tacos in the oil of the meat sauce then fry them on a skillet until crisp

9. add the shredded meat, cheese, onions and cilantro on the taco and fold in half.

10. pour some of the sauce in a bowl to dip your tacos! AND ENJOY 🙂