Directions
- 1Season a 4 lb beef chuck roast with sea salt.
- 2Sear the beef in Wagyu beef tallow (or olive oil) until browned on all sides.
- 3Chop half an onion and one tomato.
- 4Add chopped onion and tomato to the pot with the seared beef.
- 5Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp oregano, a pinch of salt and pepper, and 2 tbsp tomato paste.
- 6De-seed 6 guajillo peppers and add them to the pot.
- 7Add 1 ½ cups of water and let it boil until softened.
- 8Blend the sauce.
- 9Add the beef back to the pot.
- 10Add 1 pint of beef broth, 3 cups of water, 4 bay leaves, 2 sprigs of rosemary, and 2 sprigs of thyme.
- 11Add 1 tsp oregano, ½ tsp cinnamon, 1 ½ tsp onion powder, 1 ½ tsp garlic powder, 1 ½ tsp salt, and 1 tbsp peppercorns.
- 12Add the blended sauce and let it cook for 3-4 hours until tender.
- 13Shred the beef.
- 14Dip corn tortillas in the consommé.
- 15Fry the tortillas until crispy.
- 16Add mozzarella cheese to the tortillas.
- 17Add shredded beef, white onion, and cilantro.
- 18Add more consommé and cook until crispy.
- 19Serve with extra consommé and lime.
Ingredients
- 4 lb beef
- 1 tsp sea salt
- 1 can Wagyu beef tallow
- 1 tsp olive oil
- 0.5 onion
- 1 tomato
- 5 garlic cloves
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp oregano
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp tomato paste
- 6 guajillo peppers
- 1.5 cup water
- 1 pint beef broth
- 3 cups water
- 4 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 chicken bouillon cubes
- 1 tsp oregano
- 0.5 tsp cinnamon stick
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1.5 tsp salt
- 1 tbsp peppercorns
- 4 corn tortillas
- 1 cup mozzarella cheese
- 1 handful cilantro
- 1 handful white onion
- 1 cup consommé
Equipment
knifecutting boardlarge potblenderfrying pan
Tips
- Use chuck roast for best results.
- Sear the beef before adding other ingredients.
- Adjust water in the sauce if too thick.
- Use corn tortillas
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