Ingredients

Meat

• 12–14 lb beef chuck roast, cut into large chunks

• 4 lb beef short ribs or beef shank (for richness)

• 3 tbsp kosher salt

• 2 tbsp black pepper

Chile Base

• 10 dried guajillo chiles, stems and seeds removed

• 6 dried ancho chiles, stems and seeds removed

• 2 dried pasilla chiles

• 2 chipotle chiles (dried or canned in adobo for smokiness)

Aromatics & Vegetables

• 3 large white onions, quartered

• 2 whole heads garlic, halved crosswise

• 4 Roma tomatoes

• 2 tbsp Mexican oregano

• 2 tsp ground cumin

• 1 tsp ground cloves

• 1 tsp ground cinnamon

Liquid

• 6–7 quarts beef stock

• 1 cup apple cider vinegar

Finishing & Garnish

• Fresh cilantro, chopped

• Diced white onion

• Lime wedges

• Warm corn tortillas

Instructions

1. Prepare the Chiles

In the Platinum 20-Qt Stockpot, toast dried chiles lightly over medium heat until fragrant. Remove and soak in hot water for 20 minutes until softened.

2. Build the Flavor Base

Add onions, garlic, and tomatoes to the empty stockpot. Roast lightly until caramelized. Transfer to a blender along with softened chiles, spices, vinegar, and 2 cups of beef stock. Blend until smooth.

3. Brown the Meat

Season beef generously. Using the Platinum pot, brown meat in batches with a small amount of oil until deeply seared. This step is critical for depth of flavor.

4. Simmer

Return all meat to the pot. Pour chile sauce over the beef and add remaining stock until fully submerged. Bring to a gentle boil, then reduce to a low simmer.

Cover and simmer 4–5 hours, stirring occasionally, until the beef is fall-apart tender.

5. Adjust & Serve

Taste and adjust seasoning with salt or vinegar if needed. Skim excess fat if desired (reserve it for frying tortillas).