Description
Tender, spice‑rich beef braised in a smoky‑chile broth, then stuffed inside tortillas and crisped until golden—served with rich consommé for dipping.
Ingredients
2 lb beef chuck or short ribs, cut into large chunks
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
3 cloves garlic
1 small onion, quartered
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground cloves
2 bay leaves
4 cups beef broth
2 Tbsp apple cider vinegar
Salt and freshly ground black pepper, to taste
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1 Tbsp vegetable oil (for frying)
For serving and garnish:
Chopped onion
Chopped cilantro
Lime wedges
Consommé from cooking liquid
2 lb beef chuck or short ribs, cut into large chunks
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
3 cloves garlic
1 small onion, quartered
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground cloves
2 bay leaves
4 cups beef broth
2 Tbsp apple cider vinegar
Salt and freshly ground black pepper, to taste
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
1 Tbsp vegetable oil (for frying)
For serving and garnish:
Chopped onion
Chopped cilantro
Lime wedges
Consommé from cooking liquid
Instructions
Toast guajillo and ancho chilies lightly in a dry skillet until fragrant (1 minute per side), then soak in hot water for 15 minutes.
Transfer chilies, garlic, and onion to a blender; add oregano, cumin, cinnamon, cloves, and 1 cup of the soaking liquid. Puree until smooth.
Season beef with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, brown beef in batches until deeply seared.
Pour blended chili sauce over the beef. Add bay leaves, beef broth, vinegar, and remaining soaking liquid. Bring to a simmer, then reduce heat to low. Cover and braise for 2½–3 hours, until beef is shreddable.
Using a slotted spoon or claw, remove beef and shred with forks. Keep broth warm—this is your dipping consommé.
To assemble tacos: heat a large skillet over medium‑high. Lightly brush tortillas with consommé or a bit of oil. Place tortilla in pan, sprinkle cheese, add shredded beef, then fold in half and press lightly. Cook until bottom is crisp and golden (~1 min), then flip and crisp the other side (~45 sec).
Repeat until all tacos are crisped.
Serve hot, accompanied by warm consommé for dipping. Garnish with chopped onion, cilantro, and lime wedges.
- Prep Time: 30 minutes (+15-minute chili soak)
- Cook Time: ~3 hours
- Category: Beef
