Slow-cooked beef tacos filled with flavorful shredded meat and crisped in a skillet after being dipped in a spiced consommé. Served with the same rich broth for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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3 lbs beef chuck roast, cut into chunks
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4 dried guajillo chilies
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2 dried ancho chilies
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1 dried pasilla chili
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1 large onion, quartered
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5 garlic cloves
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1 (14 oz) can fire-roasted tomatoes
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1 tbsp white vinegar
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1 tsp ground cumin
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1 tsp Mexican oregano
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½ tsp ground cloves
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1 cinnamon stick
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2 bay leaves
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Salt and pepper to taste
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2 tbsp oil
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2 cups beef broth or water
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15–20 corn tortillas
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Optional: 2 cups shredded Oaxaca or mozzarella cheese
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Toppings: diced onion, cilantro, lime wedges
Instructions
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Toast chilies in a dry pan, remove stems and seeds, then soak in hot water until soft.
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Sear seasoned beef in a Dutch oven until browned.
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Blend soaked chilies with tomatoes, garlic, onion, vinegar, and spices.
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Add sauce to beef, add broth, bay leaves, and cinnamon stick. Simmer for 3 hours.
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Shred meat, skim fat from broth, and reserve some for frying.
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Dip tortillas in fat or broth, fill with beef and cheese, and fry until golden.
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Serve with hot consommé and garnish with onions, cilantro, and lime.