Description
A flavorful Mexican street food dish made with slow-cooked beef in a rich chile-based broth, served inside crispy tortillas with melted cheese and fresh toppings, alongside consomé for dipping.
Ingredients
2 pounds beef chuck roast or short ribs
3 dried guajillo chiles
3 dried pasilla chiles
3 dried ancho chiles
4 cloves garlic, minced
1 onion, quartered
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon smoked paprika
1/2 teaspoon ground cinnamon
2 bay leaves
4 cups beef broth
1 tablespoon apple cider vinegar
Salt and pepper, to taste
12 corn tortillas
2 cups Oaxaca cheese, shredded (or mozzarella)
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Salsa, for serving
Instructions
- Preheat oven to 350°F (175°C).
- Remove stems and seeds from dried chiles. Toast in a skillet for 1–2 minutes until fragrant, then soak in warm water for 15 minutes.
- Season beef with salt, pepper, cumin, oregano, paprika, and cinnamon.
- Heat oil in a Dutch oven. Brown beef on all sides for 4–5 minutes per side. Remove and set aside.
- In the same pot, cook garlic and onion for 2 minutes until fragrant.
- Blend soaked chiles with beef broth and apple cider vinegar until smooth.
- Add chile mixture and bay leaves to the pot, then return beef. Bring to a simmer.
- Cover and cook in oven for 3–4 hours until beef is fork-tender.
- Remove beef and shred with two forks. Strain broth and reserve for consomé.
- Heat a griddle over medium heat and toast tortillas lightly.
- Dip tortillas into consomé, then fill with shredded beef and cheese. Fold and cook 2–3 minutes until crispy and cheese melts.
- Serve with cilantro, lime wedges, salsa, and extra consomé for dipping.
Notes
Swap beef with lamb or goat for a traditional variation.
Add arbol chiles for more spice.
Use Monterey Jack cheese for a creamier melt.
Store beef and consomé separately in the fridge for up to 4 days or freeze for up to 3 months.
Tortillas taste best freshly crisped, so fry them right before serving.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow-Cooked, Oven-Braised
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
