Description
Tender, slow-cooked beef shredded and tucked into cheese-crusted tortillas, served with a rich, aromatic dipping broth (consomé).
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 4 Guajillo chilies, stems and seeds removed
- 2 Ancho chilies, stems and seeds removed
- 1 onion, halved
- 4 cloves garlic, peeled
- 2 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 12 corn tortillas
- 8 oz Oaxaca cheese, shredded
- Fresh cilantro and white onion for garnish
- Lime wedges
Instructions
- Toast dried chilies in a dry pan for 1-2 minutes, then soak in hot water for 10 minutes.
- Blend soaked chilies, garlic, vinegar, cinnamon, oregano, salt, and pepper until a smooth paste forms.
- Sear beef chunks in a hot skillet with oil until browned on all sides.
- Place beef, onion halves, and the chili paste into the slow cooker. Pour in beef broth until meat is covered.
- Cover and cook on LOW for 8 hours or until the meat shreds easily with a fork.
- Remove meat and shred it with two forks. Strain the cooking liquid into a bowl to serve as consomé.
- Dip a tortilla into the fat layer of the consomé and place it on a hot skillet.
- Add a handful of Oaxaca cheese and a portion of shredded beef to the tortilla.
- Fold the tortilla and fry for 1-2 minutes per side until golden and crispy.
- Serve immediately with a side bowl of hot consomé, topped with fresh onion and cilantro.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican