Engineered Cooking

1. In a large Dutch oven add two tablespoons to oil and heat until it shimmers. While the oil is heating add cut the chuck roast in four roughly equal pieces. Generously salt and pepper the chuck roast pieces and the short ribs. Once oil is shimmering add the chuck roast pieces in and brown on all sides. Once browned on all sides remove from pot and repeat the process with the short ribs.

2. Add the chuck roast, short ribs, onion, garlic, carrots, bay leaves, and dried peppers to the pot. Add water to the pot until all ingredients are covered with water.

3. Bring the pot to a boil and add the chicken bouillon, oregano, and red pepper flakes. After 30 minutes, skim the top of the pot of the foam that has accumulated from the cooking of the bones and discard.

4. Remove the chilis from the pot and add them along with ¼ cup of the stock from the pot to a blender. Blend the mixture until completely smooth.

5. Stir the blended chilis and chili powder into the pot and lower the temperature until the pot hold a steady simmer. Cover the pot and simmer for approximately 3 hours, or until the meet is fall apart tender. Make sure to stir every 45 minutes, taste the broth and adjust spices as you see fit.

6. While the meat is cooking in the broth begin making the salsa verde. Place the tomatillos, garlic, and chiles in a medium stock pot and cover with water. Bring to a simmer and cook until the tomatillos change from bright green to pale green and are soft but not falling apart, about 10 minutes.

7. With a slotted spoon, transfer the tomatillos, garlic, and one of the chiles to a blender or food processor. Add the onion, cilantro, and salt. Purée until smooth.

8. Heat the oil in a large skillet over medium heat until hot but not smoking. Pour the salsa into the saucepan and cook, stirring occasionally, until thickened slightly, 6 to 8 minutes. Serve warm or at room temperature.

9. Once the meat is done remove from pot and place on a cutting board to cool until you are able to handle it.

10. In the meantime, skim the top of the broth and removing the layer oil that had accumulated from the cooking of the chuck roast and short ribs. Reserve this oil, it will be used to make the tacos. Remove the onion, garlic, and carrots from the broth and discard. Save the broth for dipping the tacos in.

11. Heat a large skillet of medium or medium/low heat (depending on the BTU of your burner). Meanwhile, with the meat now cooled chopped it into small pieces to fill the tacos with.

12. Dip one side of the corn tortilla into the reserved grease from the broth. Add the meat, cilantro, onion, salsa verde, and chihuahua cheese to the “dry” side of the tortilla.

13. Fold the taco and add it to the skillet and press down with a spatula. Continue cooking until the taco is crisp and golden brown. Flip over and repeat the process.

14. Serve the tacos with a small cup of the broth for dipping.