Description
Comforting crispy tacos filled with rich, shredding beef and melted cheese, served with warm consomé for dipping.
Ingredients
Scale
- 2 lbs beef chuck roast or short ribs
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese (or your cheese of choice)
- Fresh cilantro and diced onions for topping
Instructions
- Toast the dried chilies in a skillet over medium heat until fragrant, then soak them in hot water for about 15 minutes.
- Blend the soaked chilies, chopped onion, minced garlic, cumin, oregano, salt, and pepper in a blender until smooth.
- Sear the beef in a large pot with a splash of oil until browned on all sides.
- Add the chili mixture and beef broth to the pot, bring to a gentle simmer, cover, and cook for about 120 minutes or until fork-tender.
- Remove the beef, shred it, and return it to the pot to soak in the juices.
- Heat a skillet to medium and lightly fry the corn tortillas until pliable.
- Fill tortillas with shredded beef and cheese, fold, and fry until golden and crispy on both sides.
- Serve with consomé for dipping and garnish with cilantro and onions.
Notes
For a lighter option, substitute beef with chicken. Allow beef to rest before shredding for better moisture retention.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg