Ingredients
Equipment
Method
Chili Paste
- Boil 2 cups of organic beef stock in a medium pot over medium heat. Add 3 dried guajillo peppers and 2 dried ancho chiles, soaking for 15-20 minutes until softened. Blend with 2 chipotle peppers in adobo, 1 chopped tomato, 1 tablespoon of apple cider vinegar, and spices until smooth.
Prepare Meat
- Preheat the oven to 350°F (175°C). Season 2 pounds of organic chuck roast beef with sea salt and black pepper. In a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Sear beef for about 5 minutes on each side until a rich brown crust forms.
Cook Aromatics
- In the same Dutch oven, add 1 diced onion and sauté for 4-5 minutes until translucent. Stir in the prepared chili paste and let it simmer for another 5 minutes. Return the seared beef and add 2 cups of beef stock and 1 cup of water.
Braise
- Cover the Dutch oven with a lid and transfer to the oven. Braise beef for about 2.5 hours until fork-tender. Let the beef rest for 10 minutes before shredding.
Prepare Dipping Sauce
- Reserve 1 cup of broth from the pot in a separate bowl. Stir in a handful of chopped fresh cilantro for dipping sauce.
Assemble Tacos
- Heat a frying pan over medium heat. Briefly dip each corn tortilla in the reserved consomé, then fry for about 30 seconds on each side until slightly crispy. Fill with shredded beef, diced onions, and shredded Oaxaca cheese.
Serve
- Serve tacos hot with reserved dipping consomé and topped with fresh cilantro and pico de gallo.
Nutrition
Notes
To prevent sogginess, toast tortillas lightly before filling. Double up on tortillas for sturdiness.