NUTRITION

SERVINGS

INGREDIENTS

3 oz beef chuck roast

0.25 tsp avocado oil

1 whole corn tortillas

0.25 oz part-skim mozzarella cheese

1 cup beef bone broth

2 whole dried guajillo chilies

0.25 whole white onion

1 clove garlic

0.25 tsp ground cumin

0.25 tsp dried oregano

1 tbsp fresh cilantro

0.5 whole lime

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rehydrate dried chilies in hot water for 10 minutes, then blend with broth, onion, garlic, cumin, and oregano until completely smooth.

• 2

  Season the beef with salt and pepper, then sear in avocado oil in a heavy-bottomed pot over medium-high heat until browned on all sides.

• 3

  Pour the blended chili sauce over the beef, cover tightly, and simmer on low heat for 3-4 hours until the meat is fork-tender and shreds easily.

• 4

  Remove the beef from the pot and shred it using two forks, reserving the flavorful consommé liquid in the pot.

• 5

  Briefly dip each corn tortilla into the top layer of the consommé to coat, then place on a hot skillet over medium heat.

• 6

  Top the tortillas with the shredded beef and mozzarella, folding them over until the cheese is melted and the outside is slightly crisp.

• 7

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