Directions
- 1Brown the meat chunks.
- 2Add beef stock, bone broth, and water.
- 3Add carrots, chili, onion, garlic, bay leaves, and thyme.
- 4Leave to cook for 1 hour.
- 5Put all the cooked vegetables into a blender.
- 6Add two tomatoes, more leaves, chili flake, cumin, cloves, and some of the broth to the blender.
- 7Blend everything until smooth.
- 8Strain the blended mixture to remove unwanted solids.
- 9Leave the meat to cook for another 3 hours, topping up water every hour.
- 10Dip the meat in broth, then put it on some more broth.
- 11Add cheese, onion, and coriander to the dish.
- 12Sizzle the dish.
- 13Add lime.
- 14Dip them in (presumably tacos or tortillas).
Ingredients
- huge chunkers of meat
- 1 whole thing beef stock
- 1 whole thing bone broth
- water
- carrots
- chili
- onion
- garlic
- bay leaves
- thyme
- 2 tomatoes
- more leaves
- chili flake
- cumin
- cloves
- broth
- cheese
- onion
- coriander
- lime
Equipment
platterblenderstrainer
Tips
- Top up water every hour during the 3-hour cooking period.
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h