Ingredients
Beef and Sauce Ingredients
- 2 lbs beef chuck, cut into chunks Use good quality beef for tenderness.
- 4 pieces dried guajillo chiles, seeds removed Make sure to soak the chiles well to get the best flavor.
- 2 pieces dried ancho chiles, seeds removed
- 1 piece onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons oregano
- 1 teaspoon cumin
- Salt and pepper to taste Salt and pepper
- 4 cups beef broth
Taco Assembly Ingredients
- 8 pieces corn tortillas
- 2 cups Oaxacan cheese, shredded Can substitute with mozzarella or another melting cheese if unavailable.
- to taste Fresh cilantro, chopped (for garnish)
- to taste Lime wedges (for serving)
Method
Preparation
- Soak guajillo and ancho chiles in hot water for 15 minutes. Drain and blend with a little beef broth until smooth.
- In a large pot, brown the beef chunks over medium heat.
Cooking
- Add the blended chiles, chopped onion, minced garlic, oregano, cumin, salt, pepper, and beef broth to the pot. Bring to a boil.
- Once boiling, reduce heat and simmer for about 3 hours, or until the beef is tender.
- Remove the beef from the pot, shred with forks, and return it to the pot with the remaining sauce.
Assembly
- Heat a tortilla in a skillet, sprinkle cheese on top, and fill it with shredded beef.
- Fold the tortilla and fry it until crispy and the cheese is melted.
- Serve the tacos with consomé on the side, garnished with fresh cilantro and lime wedges.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 2g
Notes
If you have leftovers, store the shredded beef and consomé separately in airtight containers in the refrigerator for 3 to 4 days. Reheat before serving. Fry tortillas until golden brown for perfect crunch. Double the recipe if cooking for a crowd.
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