Description
Golden, cheesy, and juicy tacos dipped in rich consommé.
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 dried guajillo chiles
- 12 corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- 2 dried ancho chiles
- 1 onion, chopped
- 5 cloves garlic
- 3 Roma tomatoes
- 1 tsp cumin
- 1 tsp oregano
- 3 bay leaves
- 4 cups beef broth
- Fresh cilantro and chopped onions (for topping)
- Lime wedges (for serving)
Instructions
- Boil guajillo, ancho chiles, and tomatoes until softened, then blend with onion, garlic, cumin, oregano, and broth into a smooth sauce.
- Sear beef chunks in a large pot, pour sauce over, add bay leaves, and simmer 2–3 hours until tender. Shred beef.
- Reserve broth for dipping (consommé).
- Heat a skillet, dip tortillas in the broth, then fry lightly.
- Add beef, cheese, cilantro, and onion inside each tortilla.
- Fold and cook until crispy and cheese is melted.
- Serve hot with lime wedges and a side of consommé for dipping.
Notes
- This recipe yields approximately 12 tacos.
- Cook at medium-high skillet heat.
- Total cooking time is about 3 hours, including stew time.
- Prep Time: 30 mins
- Cook Time: 2 hrs 30 mins
- Category: Main Course
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg