Adjust spice by reducing chipotle pepper. Keep beef in broth until serving to maintain moisture. Best enjoyed fresh and crispy.
Tender slow-braised beef simmered in a rich chili sauce, shredded and tucked into crispy tortillas with melted cheese and served with flavorful consommé.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons olive oil
4 dried guajillo chilies
2 dried ancho chilies
1 chipotle pepper in adobo
3 cups (720 ml) beef broth
1 medium onion
4 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon smoked paprika
1 teaspoon salt
12 corn tortillas
2 cups (200 grams) shredded mozzarella or Oaxaca-style cheese
½ cup (75 grams) diced white onion
¼ cup (10 grams) chopped cilantro
Lime wedges
Instructions
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Toast dried chilies lightly and soak 10 minutes.
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Blend chilies with broth, onion, garlic, vinegar, and spices until smooth.
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Season and sear beef until browned.
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Pour sauce over beef and simmer covered at 325°F (165°C) for 3 hours until tender.
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Shred beef and return to broth.
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Dip tortillas in broth, fill with beef and cheese.
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Cook in skillet 2–3 minutes per side until crispy.
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Serve with consommé, onion, cilantro, and lime.