Ingredients
Equipment
Method
- To make the chili paste: Remove the stems and seeds from the dried ancho and guajillo chiles. Add the chiles to a medium pot with the beef stock and bring to a boil. Turn off the heat, cover the pot, and let the chiles sit for 15 to 20 minutes until softened.
- Add the softened peppers to a high-powered blender or food processor along with the remaining chili paste ingredients. Blend until the mixture is smooth and thick. Add up to an additional 1/2 cup of beef stock or water if you want a thinner consistency.
- To make the meat: Preheat your oven to 350 degrees Fahrenheit. In a dutch oven over medium-high heat, add the olive oil. Season the beef chunks with salt, black pepper, and garlic powder. Sear the beef chunks on each side for 3 to 4 minutes until golden brown. Remove the seared meat and place it on a plate lined with a paper towel.
- In the same pot, add the diced onions and sauté until fragrant and translucent, about 1 to 2 minutes. Add the chili paste and stir, allowing it to simmer for about 1 to 2 minutes.
- Add the beef stock and water to the pot, stirring to combine. Add the seared beef back into the pot, stir again, and reduce the heat to low. Let this simmer for about one minute.
- Carefully transfer the dutch oven to the preheated oven. Let everything cook and braise slowly for about 2.5 hours, or until the beef is very tender and easily shreds with a fork.
- Remove the dutch oven from the oven. Shred all of the meat until it has a pulled texture. Make sure you retain a good amount of the sauciness to serve over the tortillas and for dipping.
- To assemble the tacos: Remove 1 cup of the broth/liquid from the cooked beef and place it in a small bowl. Add some fresh chopped cilantro to the top of this liquid and set it aside as the dipping sauce (consomme).
- In a non-stick skillet over medium heat, add 1 tablespoon of olive oil. Use a paper towel to gently wipe the oil evenly across the base of the skillet.
- Carefully dip one side of a corn tortilla into the consomme and place it in the heated skillet. Fry for a few seconds. Top the dipped side with shredded beef, diced onions, chopped cilantro, and shredded cheese.
- Fold the tortilla in half. Allow the cheese to melt and become gooey before carefully flipping it to the opposite side to get a nice char. Remove the taco from the heat once both sides are golden brown. Repeat this process until all tacos are made.
- Serve the tacos with the dipping sauce, Pico de Gallo, or your preferred toppings.
Nutrition
Notes
For storage, place any leftover ingredients in separate, tightly sealed containers in the refrigerator for up to 3 to 4 days. To reheat tacos, place them in the oven at 350 degrees until warmed through, then assemble to serve.
This recipe produces bold flavor. If you prefer less intensity, you can slightly reduce the amounts of spices and herbs used.
You can prepare all components ahead of time (excluding the tortillas) and store them individually as meal prep. Assemble the tacos when you are ready to eat.