Description
Crispy corn tortillas filled with tender, slow-cooked beef and drizzled with fragrant chili-infused consommé for a rich, flavorful Mexican dish.
Ingredients
1 pound chuck roast
8 yellow corn tortillas
1 cup queso fresco, crumbled
3–4 varieties dried chilies (guajillo, ancho, arbol)
2 cups beef broth (low-sodium preferred)
1 medium white onion
1 bunch fresh cilantro
Instructions
Toast dried chilies in a hot skillet for 2 minutes per side
Blend chilies with 1 cup beef broth to make a smooth sauce
Brown chuck roast in a Dutch oven and add chili sauce, remaining broth, onions, and herbs
Simmer beef for 3–4 hours until tender and shreds easily
Heat reserved chili broth in a pan to create frying oil; dip tortillas and fry for 10 seconds per side
Shred beef and place in centers of tortillas; top with queso fresco and fry until crispy
Serve with consommé for dipping and garnish with diced white onion and cilantro
Notes
Use beef short plate if chuck roast is unavailable
Ensure fat rises to top of consommé for best frying results
Prep tortillas near the end to maintain crispness
- Prep Time: 30
- Cook Time: 240
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: Mexican