Ingredients
Scale
- 4 dried guajillo peppers
- 4 dried ancho chiles
- 4 chipotle peppers in adobo
- 1 onion, chopped
- 4 garlic cloves
- 1/2 cup crushed tomatoes
- 1/2 cup organic beef stock (or water)
- 1 Tbsp apple cider vinegar
- 2 bay leaves
- 2 Tbsps Mexican oregano
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground allspice
- 3 lbs. organic chuck roast beef, chopped into medium-large chunks
- 1 Tbsp Extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 12 organic corn tortillas
- Shredded Oaxaca cheese
- 1 cup chopped fresh cilantro
- Pico de Gallo
Instructions
- Soak dried chilies in hot water for 15 minutes until softened. Blend with onion, garlic, crushed tomatoes, and seasonings until smooth.
- Heat olive oil in a large pot over medium heat. Brown seasoned beef chunks on all sides. Add the blended sauce and stock; simmer for about two hours until fork-tender.
- Shred the beef and strain the consomé for dipping.
- Warm corn tortillas on a skillet, fill with shredded beef and cheese, then fry until crispy.
- Serve garnished with cilantro and pico de gallo alongside the consomé.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg