Directions
- 1Season beef with salt and pepper, dredge in flour, and sear in olive oil until golden.
- 2Add tomatoes, onions, and garlic to the pan.
- 3Add beef broth, apple cider vinegar, and all spices to the pan.
- 4Cover and cook in a preheated oven at 375°F for about an hour, then add dried peppers and cook for another 1-1.5 hours until fork-tender.
- 5Prepare onions and cilantro, season with salt and lime.
- 6Strain the consommé and shred the beef.
- 7Dip tortillas in consommé, add shredded mozzarella and beef, and sear until golden and cheese is melty.
- 8Finish with onions and cilantro and serve with extra consommé for dipping.
Ingredients
- 4 lbs Beef Chuck
- 2 Ancho pepper
- 2 Pasilla peppers
- 2 Guajillo pepper
- 1 Arbol pepper
- 4 cups beef/bone broth
- 2 tomatoes on the vine
- 1 large yellow onion
- 4 garlic cloves
- 0.25 cup apple cider vinegar
- 0.5 cinnamon stick
- 3 cloves
- 1 tsp black pepper
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1 tsp coriander
- 2 bay leaves
- 3 tbs olive oil
- 2.5 tsp salt
- 0.5 cup flour
- 14 tortillas
- 5 cups mozzarella
- 1 cup red onions
- 1 cup cilantro
- 2 limes
Equipment
panovensieve
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