Ingredients
- 2 lbs beef chuck or lamb shoulder
- 3-4 dried guajillo chilies
- 2-3 dried ancho chilies
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1/2 tsp cinnamon
- 4 cloves garlic
- 1 onion
- 2 tomatoes (fresh or canned)
- 4 cups beef broth
- 12 corn tortillas
Instructions
- Prepare the meat: Cut your beef into large chunks. Season it generously with salt and pepper for a flavorful base.
- Toast the chilies: In a dry skillet, lightly toast the guajillo and ancho peppers for 1-2 minutes until fragrant. Remove the stems and seeds.
- Make the marinade: Blend the toasted chilies, garlic, onion, tomatoes, and spices with a cup of beef broth until smooth.
- Marinate the meat: Combine the meat with the marinade in a large bowl, ensuring each piece is well-coated. Cover and marinate in the refrigerator for at least two hours or overnight.
- Slow cook: In a large pot, add the marinated meat and remaining beef broth. Bring to a boil, reduce to a simmer, and cover. Cook for 3-4 hours until the meat is fork-tender.
- Shred the meat: Remove the meat, shred it with two forks, and return to the pot to soak up remaining broth.
- Prepare the tacos: Heat oil in a skillet. Dip corn tortillas into the broth, then place in the skillet to crisp. Fill with meat, folding to create tacos.
- Serve and enjoy: Serve hot with consomé for dipping and toppings like cilantro, diced onions, and lime.
Notes
Allow marinating overnight for maximum flavor. Consider adding mushrooms for extra depth.
- Prep Time: 120 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: None