Serves 15
Directions
- 1For the broth: add tomato, yellow onion, garlic cloves, laurel leave, cinnamon stick to a pot with water.
- 2Manage fire to cook everything at a low boil.
- 3Add dried guajillo peppers.
- 4Let it cook for about 15 minutes to rehydrate and develop all their aromas.
- 5Transfer the ingredients to a blender.
- 6Add black pepper, coriander seeds, dried oregano, cloves and cider vinegar.
- 7Add the paprika and some more vinegar for acidity.
- 8Blend progressively.
- 9Sieve the sauce.
- 10Add Generously salt the meat.
- 11Add oil into a pot and set fire to a maximum temperature.
- 12Brown the meat on all faces.
- 13Add the sauce. Add some beef stock if needed to cover all the ingredients.
- 14Add marrow bones for more dept.
- 15Bring to boil, set to the oven for four to five hours at 150 degrees.
- 16Shred the meat using two forks.
- 17Shred a little bit of cheese.
- 18Cut a white onion very thinly.
- 19Chop some coriander.
- 20Cut some limes.
- 21Dip the tortilla in the fat on top of broth.
- 22Cook the tortilla on medium heat in a pan.
- 23Add cheese, beef, cooking juice, onion, coriander.
- 24Fold to close the tacos.
- 25Dip to the side the juice you want for dipping
- 26Add coriander, and some juice of the lime to your dipping juice
Ingredients
- 1.3 kg Paleron beef
- 3 os Bone marrow
- Salt
- 15 tortilla Corn tortillas
- 200 g Mozzarella
- 1 oignon White onion
- 4 citrons Lime
- 1 botte Coriander
- 1 Tomato
- 1 gros oignon Yellow onion
- 10 gousses Garlic cloves
- 1 feuille Laurel leave
- 1 baton Cinnamon stick
- 2 clous Clove
- 2 càs Coriander seeds
- 2 càs Dried oregano
- 4 càs Cider vinegar
- 1 càc Smoked paprika
- 1 càc Salt
- 1 càc Pepper
- 3 piments Dried guajillo peppers
- 1 l Beef stock
Equipment
forkspotspoontrayblendersauce panfine sieveknifespatulacooking tong
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