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.
- When the peppers are soft, add them to a high-powered blender or food processor with the remaining chili paste ingredients. Blend until the mixture is smooth and thick. You can add up to ½ cup more beef stock or water to reach your desired 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. Add the seasoned beef to the hot oil and sear 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 1 to 2 minutes. Stir in the beef stock and water to combine. Add the seared beef back into the pot, stir, reduce the heat to low, and let it simmer for about one minute.
- Carefully transfer the dutch oven to the preheated oven. Let the contents cook and braise slowly for about 2 ½ hours, or until the beef is tender enough to shred easily with a fork.
- Remove the dutch oven from the oven. Shred all of the meat until it has a pulled texture. Make sure you have a good amount of the saucy liquid remaining 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 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 wipe the oil evenly across the base of the skillet.
- Dip one side of a corn tortilla into the consomme and place it in the heated skillet, frying 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 before carefully flipping the taco to the opposite side to achieve a nice char. Remove the taco from the heat once both sides are golden brown. Repeat this process for all the tortillas.
- Serve the tacos with the dipping sauce, Pico de Gallo, or your preferred accompaniments.
Nutrition
Notes
Storage: Place any leftover ingredients, stored individually, in a tightly sealed container in the refrigerator for up to 3 to 4 days. To reheat the tacos, place them in the oven at 350 degrees until warmed through, then assemble them to serve.
Spices/Herbs: You can reduce the spice amounts if you prefer. This recipe has a strong flavor profile, so adjust seasonings based on your taste.
Make Ahead: You can prepare all ingredients ahead of time (except the tortillas) and store them separately as meal prep. Assemble the tacos when you are ready to eat.