Description
Slow-braised beef filled in crispy tortillas, served with a flavorful consomé.
Ingredients
Scale
- 2 lbs beef chuck or short ribs
- 2–3 dried guajillo chiles
- 1–2 dried ancho chiles
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 2–3 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Tortillas (corn or flour)
- Oaxacan cheese or cheese of choice
- Fresh cilantro, chopped
- Lime wedges for serving
- Radishes, thinly sliced (optional)
Instructions
- Soak the guajillo and ancho chiles in hot water for 15 minutes, then drain and blend with garlic, onion, cumin, and half of the beef broth until smooth.
- Season the beef with salt and pepper, place in a large pot, and pour in the blended sauce and remaining beef broth. Bring to a simmer, then braise for 2-3 hours until fork-tender.
- Remove beef, let cool slightly, and shred. Reserve broth for dipping.
- In a skillet, heat oil over medium heat. Dip tortilla in reserved broth, fill with shredded beef and cheese, fold, and cook until golden and crispy.
- Serve tacos warm with chopped cilantro, lime wedges, and sliced radishes. Use consomé for dipping.
Notes
Pre-soak chiles for smooth sauce and allow beef to rest for easier shredding.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg