Ingredients
Scale
- 2 lbs beef chuck or beef shank
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 garlic cloves
- 2 tsp cumin
- 1 tsp oregano
- Salt, to taste
- Pepper, to taste
- 4 cups beef broth
- Corn tortillas
- Oaxacan cheese, shredded
- Cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Toast the dried chiles in a pan over medium heat for 2-3 minutes until fragrant.
- Remove the stems and seeds from the chiles and blend them with onion, garlic, cumin, oregano, salt, and pepper, adding some beef broth for blending.
- In a large pot, brown the beef on all sides over medium-high heat.
- Pour the blended mixture over the beef, adding the remaining beef broth.
- Cover and simmer on low for 3-4 hours until the beef is tender and shreds easily.
- Remove the beef, shred it with forks, and let it rest.
- Heat a skillet and fry the tortillas until warm and pliable.
- Add shredded beef and cheese to the tortillas, fold, and cook until crispy and cheese has melted.
- Serve with consomé and garnish with cilantro and lime wedges.
Notes
For a clearer consomé, strain the broth if desired. Store meat and tortillas separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: High Protein
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg