Braised Beef Tacos

In a large Dutch oven over medium-high heat, add olive oil. Season the beef chuck roast with salt and pepper, then sear on all sides until deeply browned. Remove the beef and set aside.

To the same pot, add the chopped onion and sauté until softened, about 5-7 minutes. Season with a pinch of salt and pepper.

Add the minced garlic and cook for one more minute until fragrant.

Add the dried chiles and cherry tomatoes to the pot and stir to combine.

Pour in the chicken broth and sprinkle in the dried oregano.

Using an immersion blender, carefully blend the sauce directly in the pot until it's mostly smooth.

Return the seared beef to the pot, nestling it into the sauce.

Cover the Dutch oven and braise in a 325°F (160°C) oven for 3 hours, or until the beef is fall-apart tender.

While the beef is braising, prepare the toppings. You can char the jalapeño over an open flame for extra flavor before dicing.

Once cooked, carefully remove the pot from the oven. Use two forks to shred the beef directly in the sauce.

Warm the corn tortillas on a grill or in a dry skillet until pliable and lightly charred.

Assemble the tacos by placing a generous amount of shredded beef on each tortilla. Top with diced jalapeño, crumbled cotija cheese, fresh cilantro, and sliced scallions. Serve with lime wedges.