Ingredients
Scale
- 3 lbs beef chuck roast or goat meat, cut into chunks
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 1 large onion, sliced
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cinnamon stick
- 2 tablespoons vinegar (apple cider or white)
- Salt and pepper to taste
- Corn tortillas
- Fresh cilantro and diced onions for garnish
- Vegetable oil for frying
Instructions
- Clean and de-seed the dried chiles, then soak them in hot water for 20 minutes until soft.
- Blend the soaked chiles with garlic, onion, vinegar, cumin, oregano, and salt to form a smooth marinade.
- Coat the meat evenly with the marinade and marinate for at least 1 hour or overnight for best flavor.
- Slow cook the marinated meat in a large pot or slow cooker until tender, about 3-4 hours.
- Shred the cooked meat with forks or knives and reserve some cooking broth (consommé) for dipping.
- Warm the corn tortillas. Dip each lightly into the consommé, then place on a skillet with hot oil.
- Sprinkle shredded meat on half of each tortilla, add diced onions and cilantro, fold over, and cook until crispy and golden brown.
- Serve hot with extra consommé on the side for dipping and enjoy!
Notes
- For richer flavor, marinate the meat overnight.
- Use authentic dried chiles like guajillo and ancho for the best taste.
- Adjust spiciness by varying the amount of chiles used.
- Reserve some consommé for dipping to enhance flavor.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco with consommé
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg