Cola Shredded Beef Tacos

Ingredients

• 3 medium ancho chili pepper dried
• 6 servings beef 
• 1 cup tomatoes diced canned
• 2 tablespoons canola oil divided
• 2 pounds beef chuck cut into 4 pieces
• 1.5 cups coca-cola sweetened (cane-sugar ) (not diet)
• 12  corn tortillas thin (6-in. size; use 24 if they're and floppy)
• 6 servings crema mexicana sour red thinly sliced chopped
• 0.5 teaspoon cumin seeds 
• 1  bay leaves dried
• 2 large garlic clove sliced
• 2 large guajillo chiles* dried
• 2 teaspoons kosher salt divided
• 1 teaspoon oregano dried
• 0.3 cup onion red finely chopped
• 6 servings frangelico 
• 6 servings frangelico 

Equipment

• bowl
• sauce pan
• pot
• blender
• slotted spoon

Directions

1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces.
2. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Saut onion and garlic until softened, 1 to 2 minutes.
3. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes.
4. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Pure sauce in a blender until very smooth.
5. Meanwhile, season beef with the remaining tsp. salt.
6. Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
7. Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
8. With a slotted spoon, transfer beef to a plate.
9. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot.
10. Remove bay leaf.
11. Make tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin), tuck in accompaniments, and serve with remaining sauce if you like.
12. *Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
13. Make ahead: Through step 3; chill, covered, up to 2 days.