Ingredients
Scale
- 2 lbs beef chuck or brisket
- 2–3 dried guajillo chilies
- 2–3 dried ancho chilies
- 1 onion, quartered
- 4 cloves garlic
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- Oaxacan cheese or cheese of choice
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Toast the dried chilies in a skillet until fragrant, then soak in hot water for 15 minutes.
- In a blender, combine soaked chilies, onion, garlic, broth, cumin, oregano, salt, and pepper; blend until smooth.
- In a large pot, add beef and pour the blended sauce over it. Bring to a boil, then reduce to a simmer and cook for 120-180 minutes until the meat is tender.
- Shred the meat and set aside.
- To make the tacos, heat tortillas in a pan, fill with shredded beef and cheese, then fry until the cheese melts and tacos are crisp.
- Serve with consomé, cilantro, and lime.
Notes
Ensure chilies are soaked well for the best flavor. Customize tacos with different types of meat or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg