Description
Tender slow-cooked beef infused with smoky, spicy chilies in a rich consommé, served in corn or cassava tortillas with Oaxacan cheese. A traditional Mexican dish from Puebla.
Ingredients
4 pounds beef chuck roast
10 guajillo chilies
5 ancho chilies
3 arbol chilies (replace with mild chipotle peppers if desired)
2 medium tomatoes
1 onion
2 garlic cloves
1 cup carrot (optional for sweetness)
Spices (cumin, cloves, coriander, to taste)
1 tablespoon apple cider vinegar
12 corn or cassava flour tortillas
Oaxacan cheese or a halal cheese substitute
Instructions
Simmer chilies: Remove seeds, rinse, and simmer in a pot for 15 minutes.
Roast veggies: Broil tomatoes, onion, and garlic until charred (4–6 minutes).
Blend sauce: Combine softened chilies, roasted veggies, spices, and vinegar until smooth.
Cook beef: Add meat to the sauce; cook on low for 8–9 hours until tender.
Shred and serve: Shred beef, mix with consommé, fry tortillas dipped in consommé, and layer with cheese.
Notes
Toasted chilies deepen flavor.
High-powered blender recommended.
Add carrots for natural sweetness.
Fry consommé-dipped tortillas for crispiness.
Replace arbol chilies with mild chipotles for a milder heat.
Use corn or cassava tortillas for gluten-free or halal compliance.
- Prep Time: 45
- Cook Time: 480
- Category: trends
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 35mg