Ingredients
2 lbs Boneless beef chuck, cut into large chunks
1 lb Oxtail or short ribs
3 Ancho chiles, stemmed and seeded
3 Guajillo chiles, stemmed and seeded
2 Chiles de arbol, stemmed and seeded
1 White onion, chopped
6 Cloves garlic, peeled
1 tbsp Apple cider vinegar
3 cups Low-sodium beef broth
1 tsp Ground cinnamon
1 tsp Ground cumin
1 tsp Ground coriander
16-20 small Corn tortillas
3 oz Oaxacan cheese or shredded mozzarella
Fresh cilantro for garnish
Kosher salt to taste
Neutral oil for searing
Instructions
Bring beef to room temperature for 30 minutes and season generously with salt.
Heat neutral oil in a large Dutch oven over medium-high heat and sear the beef in batches until deeply browned; remove and set aside.
In a separate pot, cover chiles, onion, garlic, tomatoes, and spices with water and simmer for 15 minutes.
Drain the solids and transfer them to a blender along with apple cider vinegar and one cup of beef broth; puree until completely smooth.
Pour the chile sauce into the Dutch oven with the seared meat and remaining 2 cups of beef broth; bring to a boil.
Cover and simmer on low heat for 3 hours, or until beef is fork-tender.
Remove meat from the pot and shred using two forks, discarding excess bone or fat.
Dip fresh corn tortillas into the top layer of the red broth and place on a hot griddle.
Top with shredded beef and cheese, folding the taco to crisp both sides.
Serve immediately with a bowl of the consommé for dipping.
Notes
Ensure you remove all seeds from the dried chiles to prevent excess bitterness. The top layer of the braising liquid contains the flavorful fat necessary for getting the signature crispy, vibrant red tortilla crust. Store leftover consommé in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 210
- Category: Recipes
- Method: Braising
- Cuisine: Mexican
- Diet: Halal