Ingredients
Scale
- 3 lb beef chuck roast
- 1 lb beef short ribs (optional)
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1–2 chiles de árbol (optional)
- 1 large white onion
- 5 garlic cloves
- 2 medium tomatoes
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- ½ tsp black pepper
- ¼ tsp ground cloves
- 1 small cinnamon stick
- 2 bay leaves
- 1 tbsp vegetable oil
- Salt to taste
- 12–16 corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella (optional)
- Diced onion, cilantro, and lime wedges for serving
Instructions
- Toast the dried chiles briefly, then soak them in hot water until soft.
Blend the chiles with tomatoes, onion, garlic, spices, vinegar, and some beef broth.
Season and sear the beef in batches in a Dutch oven.
Add the chile sauce, remaining broth, bay leaves, and cinnamon stick.
Cover and simmer gently for approximately 3–3½ hours, until the beef is fork-tender.
Remove and shred the beef, then moisten it with a little cooking liquid.
Strain and season the broth. Reserve some of the red fat for frying.
Dip tortillas lightly in the reserved fat, add beef and optional cheese, then fold.
Pan-fry until golden and crisp on both sides.
- Serve hot with consommé, diced onion, cilantro, and lime.
- Prep Time: PT35M
- Cook Time: PT3H30M
- Category: Main Dish
- Method: Braising and Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280 Kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg