NUTRITION

SERVINGS

INGREDIENTS

4 oz lean beef chuck

1 whole corn tortillas

0.5 tsp avocado oil

0.5 cup beef bone broth

2 tbsp tomato puree

1 whole dried guajillo chili

0.25 cup white onion

1 clove garlic

0.25 tsp ground cumin

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 whole lime

PREPARATION

• 1

  Toast the guajillo chili in a dry pan until fragrant, then soak in hot water for 10 minutes to soften.

• 2

  Blend the soaked chili with tomato puree, garlic, cumin, oregano, and a splash of bone broth until completely smooth.

• 3

  Heat avocado oil in a heavy pot over medium-high heat and sear the cubed beef chuck until deeply browned on all sides.

• 4

  Pour the blended chili sauce and the remaining bone broth over the beef, then cover and simmer on low until the meat is tender.

• 5

  Remove the beef and shred it with two forks, reserving the flavorful cooking liquid (consommé) in a small bowl.

• 6

  Briefly dip each corn tortilla into the top of the consommé to coat, then sear them in a hot skillet until lightly crisp.

• 7

  Fill the warm tortillas with the shredded beef, top with diced onion and cilantro, and serve with the consommé for dipping.