Description
Delicious Mexican tacos filled with tender, slow-cooked beef simmered in a rich, spicy broth.
Ingredients
- 2 lbs beef chuck roast
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 4 cloves garlic
- 1 onion, chopped
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cups beef broth
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese, shredded
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Toast the guajillo and ancho chilies in a dry pan until fragrant, then soak them in hot water for 15 minutes.
- In a blender, combine soaked chilies, garlic, onion, cumin, oregano, and a little bit of the soaking water; blend until smooth.
- Season the beef with salt and pepper, then sear in a pot until browned.
- Add the chili paste and beef broth, then bring to a simmer. Cover and braise in the oven at 300°F for about 120-180 minutes, or until tender and shreddable.
- Shred the beef and set aside.
- To make tacos, heat tortillas in a skillet, add shredded beef and cheese, fold, and cook until crispy.
- Serve with consomé for dipping and garnish with cilantro and lime.
Notes
For extra crispiness, fry the tacos in a bit of oil after filling them.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican