NUTRITION

SERVINGS

INGREDIENTS

4 oz beef eye of round roast

0.5 cup beef bone broth

1 whole guajillo chile

1 whole ancho chile

0.25 cup white onion

2 clove garlic

1 tsp apple cider vinegar

0.5 tsp dried oregano

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

3 small corn tortillas

2 tbsp fresh cilantro

0.5 whole lime

PREPARATION

• 1

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

• 2

  Place the soaked chiles, bone broth, garlic, vinegar, oregano, cumin, sea salt, and black pepper into a blender and process until completely smooth.

• 3

  Place the beef in a slow cooker or pressure cooker and pour the blended chile sauce over it, ensuring the meat is well-coated.

• 4

  Cook until the beef is tender enough to shred easily with a fork (about 6-8 hours on low in a slow cooker or 50 minutes in a pressure cooker).

• 5

  Remove the beef from the pot, shred it finely, and return it to the sauce to absorb the flavors.

• 6

  Warm the corn tortillas in a dry skillet over medium heat until they are soft and slightly charred.

• 7

  Fill each tortilla with the shredded beef, garnish with diced white onion and fresh cilantro, and serve with a small bowl of the remaining cooking liquid (consommé) and lime wedges for squeezing.