NUTRITION

SERVINGS

INGREDIENTS

4 oz Beef chuck roast (trimmed)

0.5 tsp Extra virgin olive oil

2 whole Dried guajillo chilies

0.5 cup Beef bone broth

0.25 tsp Ground cumin

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

3 small Corn tortillas

2 tbsp White onion

1 tbsp Fresh cilantro

0.5 whole Lime

PREPARATION

• 1

  Remove stems and seeds from the guajillo chilies, then soak them in hot water for 10 minutes until soft.

• 2

  Place the rehydrated chilies in a blender with the beef bone broth, cumin, and oregano, blending until completely smooth to create the adobo sauce.

• 3

  Season the beef chuck roast with sea salt and black pepper.

• 4

  Heat the olive oil in a pot over medium-high heat and sear the beef on all sides until a deep golden crust forms.

• 5

  Pour the blended chili sauce over the beef, cover, and simmer on low for 2-3 hours (or use a pressure cooker for 45 minutes) until the meat is tender enough to shred with two forks.

• 6

  Once shredded, keep the beef in the cooking liquid (consommé) to stay moist.

• 7

  Briefly dip each corn tortilla into the top layer of the consommé and place on a hot skillet for 1 minute per side until slightly crisp.

• 8

  Fill the tortillas with the shredded beef, then garnish with diced white onion, chopped cilantro, and a fresh squeeze of lime juice.