Tender slow-braised beef in a rich chili consomme, stuffed into tortillas and pan-fried until crispy. Served with the broth for dipping.
🥗Ingredients
- 1kgBeef chuck
- 5wholeDried guajillo chillies
- 3wholeDried ancho chillies
- 1largeOnion
- 6clovesGarlic
- 1tbspCumin
- 3cupsBeef stock
- 12wholeCorn tortillas
- 2cupsMozzarella cheese
- 1cupFresh cilantro and onion for serving
📝Instructions
- 1
Toast dried chillies in a dry pan until fragrant. Rehydrate in hot water for 15 minutes.
- 2
Blend soaked chillies with onion, garlic, cumin, oregano, cloves, and some soaking liquid into a smooth sauce.
- 3
Cut beef chuck into large chunks and season with salt and pepper.
- 4
Place beef in a Dutch oven, pour chili sauce and beef stock over. Cover tightly.
- 5
Braise in the oven at 160C for 3 hours until beef is fall-apart tender. Shred the meat.
- 6
Dip tortillas in the consomme (the braising liquid), fill with shredded beef and cheese.
- 7
Pan-fry stuffed tortillas in a skillet until crispy on both sides.
- 8
Strain the consomme into small bowls for dipping. Serve tacos topped with fresh cilantro and diced onion.