Directions
- 1Get some beef, chuck roast is recommended.
- 2Add some salt on top.
- 3Cook this in some beef tallow, or olive oil if beef tallow is unavailable.
- 4Sear the beef brisket.
- 5Chop up half an onion.
- 6Chop up some tomatoes.
- 7Drop in some garlic.
- 8Season with salt and pepper.
- 9Add some tomato paste.
- 10Deseed your peppers and then add them to the pot.
- 11Add some water and let this boil until the peppers soften.
- 12Blend the softened peppers and other ingredients for the sauce.
- 13Add the meat back into the pot.
- 14Add some beef stock and water.
- 15Add rosemary, bay leaves, other seasonings, and the blended sauce.
- 16Let that cook for three to four hours until tender.
- 17Dip your corn tortillas in the consommé sauce.
- 18Add some Oaxaca cheese.
- 19Add some cilantro and onion.
- 20Add the beef on top.
- 21Add some more of that sauce.
- 22Let that cook until it's crispy.
- 23Pair with a consommé.
Ingredients
- 4 lb Beef chuck roast
- 1.5 tsp Salt
- Beef tallow
- Olive oil
- 0.5 Onion
- 1 Tomatoes
- 5 cloves Garlic
- Pepper
- 2 Tbsp Tomato paste
- 6 Guajillo Peppers
- 2 Ancho Peppers
- 1 Arbol Peppers
- 3 cups Water
- 1 pint Beef stock
- 2 sprigs Rosemary
- 4 Bay leaves
- 1 tsp Oregano
- 0.5 tsp Cinnamon
- 1.5 tsp Onion powder
- 1.5 tsp Garlic powder
- 1 Tbsp Peppercorn
- 2 sprigs Thyme
- 2 cubes Chicken bouillon cubes
- Corn tortillas
- Oaxaca cheese
- Cilantro
Equipment
PotBlender
Tips
- Sear the beef brisket.
- Deseed your peppers.
- If the blended sauce is too thick, add water.
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