Crush all the spices in a blender or using an essential Mexican cooking tool called molcajete. Start with throwing in the bay leaves, whole cloves, salt, and peppercorn. Use 2 ½ tablespoons of salt, or as per your preference. Once the blend is ready, add the other spices to the mix, including cinnamon, oregano, and thyme. For the beef: place in large pan and cover with enough water to cover meat by 2 inches. Add onion, salt, garlic, pepper and bay leaf. Bring to boil, skimming off any foam. Cook on the high setting of your slow cooker for 3 hours or until fork tender. Shred the meat, and return to the slow cooker. In a small pot, cook the chilies, the tomatoes, the garlic, and the onion in one cup of water (as shown in the post), blend together and pour through a strainer directly onto the shredded beef. 16 hours ago · Address >> 2637 N 16th St. In the sprawling culinary landscape of Phoenix, where you can find everything from upscale eateries to fast-food chains, discovering hidden gems is a delightful adventure. Casa Corazon Restaurant stands proudly as one of the Phoenix hot hole-in-the-wall joints, offering a unique and authentic dining experience. Steps to Make It. Gather the ingredients. The Spruce Eats / Diana Chistruga. Heat the lard or oil in a medium skillet over medium-high heat until shimmering. Sauté the onion and serrano chile for about 20 seconds. The Spruce Eats / Diana Chistruga. Add the machaca and cook for about 1 minute more. Cook the beef: Step 1. Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef Preheat the oven to 325°. In a large oven safe pot (with a lid), like a Dutch oven, over medium heat on the stove top heat the vegetable oil. 2 tablespoon vegetable oil. While that heats cut your beef into 2-3 inch chunks. Pat the pieces dry with paper towels and season with the kosher salt and pepper. Set aside. In a medium skillet, add 2 tablespoons of grapeseed oil and heat to medium. After a 2 minutes, pour in the salsa from the blender. Stir well to combine. Let the salsa cook for 5-6 minutes. Add the dried beef and sir well to combine. Cook for another 7-10 minutes. Serve with warm flour tortillas and fresh garnishes. gYL1.