NUTRITION

SERVINGS

INGREDIENTS

3 oz Beef chuck roast

2 whole Dried guajillo chilies

1 whole Dried ancho chili

0.5 cup Beef bone broth

0.25 cup White onion

2 cloves Garlic

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

1 tsp Apple cider vinegar

1 medium Corn tortillas

0.5 oz Oaxacan cheese

1 tbsp Fresh cilantro

0.5 whole Lime

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Toast the dried guajillo and ancho chilies in a dry skillet over medium heat until fragrant, then soak them in hot water for 10 minutes until softened.

• 2

  Place the softened chilies in a blender with the beef bone broth, garlic, cumin, oregano, cinnamon, and apple cider vinegar, blending until completely smooth.

• 3

  Season the beef chuck roast with sea salt and black pepper, then sear in a pot over medium-high heat until browned on all sides.

• 4

  Pour the blended chili sauce over the beef and simmer on low heat for 3-4 hours, or until the meat is tender enough to shred easily with a fork.

• 5

  Remove the beef from the pot and shred it, reserving the remaining liquid in the pot to serve as the dipping consommé.

• 6

  Lightly dip each corn tortilla into the top layer of the consommé to coat, then place on a hot griddle or skillet.

• 7

  Top the tortillas with shredded Oaxacan cheese and the shredded beef, folding them in half and cooking until the cheese is melted and the shells are crispy.

• 8

  Serve the tacos hot with a side bowl of the warm consommé, garnished with the diced white onion, fresh cilantro, and lime wedges for squeezing.