NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Beef chuck roast

2 whole Guajillo chilies

1 whole Ancho chili

0.25 cup White onion

2 cloves Garlic

0.5 tsp Ground cumin

0.5 tsp Dried oregano

0.25 tsp Ground cinnamon

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

1 cup Beef bone broth

1 small Corn tortillas

1 tbsp Fresh cilantro

0.5 whole Lime

PREPARATION

• 1

  Remove stems and seeds from the dried guajillo and ancho chilies, then toast them in a dry pan over medium heat for 2 minutes until fragrant.

• 2

  Place the toasted chilies in a bowl of hot water to soak for 10 minutes until softened.

• 3

  In a blender, combine the softened chilies, onion, garlic, cumin, oregano, cinnamon, and a splash of the bone broth; blend until a smooth paste forms.

• 4

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

• 5

  Heat avocado oil in a heavy-bottomed pot or slow cooker insert over medium-high heat and sear the beef on all sides until deeply browned.

• 6

  Pour the blended chili paste and the remaining beef bone broth over the meat.

• 7

  Cover and cook on low for 6-8 hours (or high for 4 hours) until the beef is tender enough to shred easily with a fork.

• 8

  Remove the beef, shred it with two forks, and return it to the pot to soak in the flavorful consommé.

• 9

  Briefly dip each corn tortilla into the top layer of the consommé, then place on a hot skillet.

• 10

  Fill the tortillas with the shredded beef, fold them over, and cook until slightly crisp on both sides.

• 11

  Serve the tacos with a small bowl of the remaining consommé for dipping, garnished with fresh cilantro and a squeeze of lime.