Directions
- 1Thoroughly season beef chuck and short rib with salt and pepper.
- 2Clean and deseed guajillo and ancho chiles.
- 3Sear the beef in batches until browned on all sides.
- 4Sauté onions and garlic until translucent.
- 5Add tomatoes and stir-fry before adding deseeded chiles and arbol chiles.
- 6Cook chiles for 5 minutes, then cover with water and simmer for 15–20 minutes.
- 7Add contents to a blender with vinegar, cumin, and Mexican oregano. Blend until smooth.
- 8Toast cinnamon, coriander, peppercorns, and cloves. Add toasted spices and bay leaves to a spice bag.
- 9Add beef, spice bag, beef stock, and blended chiles (using a strainer) to a pot.
- 10Simmer low and slow for 4–5 hours until beef is tender.
- 11Season with salt, remove spices and beef, then shred beef, adding consommé to keep it juicy.
- 12Dip tortillas in consommé fat and pan-fry with Oaxaca cheese, shredded beef, onions, and cilantro. Fold and serve with consommé and limes.
Ingredients
- 4 tbsp neutral oil
- 0 salt
- 0 pepper
- 2 lbs beef chuck roast
- 3 lbs beef short rib
- 1 onion
- 10 garlic cloves
- 2 tomatoes
- 12 guajillo chiles
- 6 ancho chiles
- 3 arbol chiles
- 3 cups water
- 2 tbsp vinegar
- 1 tsp cumin
- 2 tsp Mexican oregano
- 1 cinnamon stick
- 1 tbsp coriander
- 1 tbsp black peppercorns
- 3 cloves
- 4 bay leaves
- 2 liters beef stock
- 0 corn tortillas
- 0 Oaxaca cheese
- 0 onions
- 0 cilantro
- 0 limes
Equipment
large potbaking sheettongsscissorsblendersmall bowlstrainerknifecutting boardsmall pan
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