Description
Tender beef infused with spices wrapped in crispy tortillas, served with a savory dipping broth. A perfect comfort food for chilly days.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups beef broth
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
- Corn tortillas
- 2 cups shredded cheese (such as Oaxacan or mozzarella)
- Chopped onions and cilantro for garnish
Instructions
- Soak the guajillo and ancho chiles in hot water until softened. Blend them with garlic, onion, cumin, oregano, black pepper, and some beef broth until smooth.
- Place the beef roast in a crockpot and pour the blended sauce over it. Add the remaining beef broth and cook on low for 480 minutes or until the beef is tender.
- Shred the beef with a fork and dip corn tortillas into the consommé before filling them with beef and cheese.
- Fold the tortillas and cook on a skillet until crispy and golden.
- Serve with remaining consommé for dipping and garnish with chopped onions and cilantro.
Notes
Feel free to customize with toppings like jalapeños, queso fresco, or avocado.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg