Description
Have you ever stood in a long line at a food truck just to get a taste of those famous dipping tacos? This recipe turns your kitchen into the best restaurant in town with tender beef, a rich red consommé, and that perfect cheesy crunch.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef short ribs
- 1 large white onion, halved
- 1 head of garlic, top sliced off
- 5 dried Guajillo chilies, stems and seeds removed
- 3 dried Ancho chilies, stems and seeds removed
- 2 dried Arbol chilies (optional for heat)
- 7 oz can chipotle peppers in adobo sauce
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 3 bay leaves
- 4 cups beef broth
- 2 cups water
- 24 corn tortillas
- 3 cups shredded Oaxaca cheese
- 1 bunch fresh cilantro, chopped
- 1 white onion, finely diced
- 4 limes, cut into wedges
- Salt and pepper to taste
Instructions
- Prepare the Chili Paste: Toast dried chilies in a dry pan for 2 minutes, then soak in hot water for 15 minutes. Blend softened chilies with chipotle peppers, oregano, cumin, cinnamon, and a splash of soaking liquid until smooth.
- Brown the Meat: Season beef with salt and pepper. Heat oil in a large pot and sear meat in batches until every side is brown and crusty. Remove and set aside.
- The Slow Simmer: Cook chili paste in the same pot for 2 minutes. Return meat to the pot with beef broth, water, halved onion, garlic head, and bay leaves. Bring to a boil, then simmer on low, covered, for 3 hours until meat falls apart.
- Shred the Beef: Remove meat and shred with two forks. Discard onion, garlic, and bay leaves from the broth (consommé).
- Assemble and Fry: Dip a corn tortilla into the red oil at the top of the broth. Place on a hot griddle, add cheese and shredded beef to one half. Fold and cook for 2 minutes per side until crispy.
- Serve: Serve with a small bowl of hot consommé topped with cilantro and onions for dipping.
Notes
Warm the tortillas before dipping to prevent them from ripping. Use the fat floating on top of the broth to fry the tacos for the most authentic flavor. For a variation, try using the leftovers for Birria Ramen or Grilled Cheese.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g