Ingredients
Equipment
Method
- Remove the stems and seeds from all dried ancho and guajillo chiles. Add them 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. You can add up to ½ cup more beef stock or water if you need a thinner consistency.
- Preheat your oven to 350 degrees Fahrenheit.
- Season the beef chunks with salt, black pepper, and garlic powder. In a dutch oven over medium-high heat, add the olive oil. Sear the seasoned beef chunks on each side for 3 to 4 minutes until golden brown. Remove the seared meat and place it on a paper towel-lined plate.
- In the same pot, sauté the diced onions until they are 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, stirring to combine. Add the seared beef back into the pot, stir again, and reduce the heat to low. Let it simmer for about one minute.
- Carefully transfer the dutch oven into the preheated oven. Let everything cook and braise slowly for about 2 ½ hours, or until the beef is very tender and easily shreds with a fork.
- Remove the pot from the oven and shred all 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.
- 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 and set this aside as the dipping sauce (consomme).
- In a medium 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.
- 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, cilantro, and shredded cheese. Fold the tortilla in half. Allow the cheese to melt before carefully flipping it 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 remaining tacos.
- Serve the tacos with the dipping sauce and Pico de Gallo.
Nutrition
Notes
For storage, place any leftover ingredients individually in a tightly sealed container 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 them for serving.
You can reduce the amounts of spices and herbs slightly if you prefer a milder flavor, but this recipe is designed to be bold. Adjust based on your taste.
You can prepare all components ahead of time and store them separately (excluding the tortillas) as meal prep. Assemble the tacos when you are ready to eat.