Ingredients
Scale
- 3 lbs beef chuck roast, cut into chunks
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 white onion, quartered
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 2 tbsp vegetable oil
- 12 corn tortillas
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Remove stems and seeds from dried chilies. Toast them in a dry pan for 30 seconds.
- Blend chilies, onion, garlic, cumin, oregano, paprika, salt, and pepper with beef broth until smooth.
- Sear beef chunks in oil until browned. Pour chili sauce over the meat.
- Simmer covered for 3 hours until meat is tender. Shred the beef.
- Dip tortillas in the consomme and fry on a skillet. Fill with shredded beef.
- Fold tortillas and fry until crispy. Serve with consomme, cilantro, and lime.
Notes
- Use a mix of beef cuts for better flavor.
- Adjust chili quantity for preferred spice level.
- Save leftover consomme for dipping.
- Warm tortillas before dipping to prevent tearing.
- Prep Time: 20 mins
- Cook Time: 3 hrs 30 mins
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg