Ingredients and Weight:
- Beef chuck roast: 3 pounds
- Beef broth: 4 cups
- Guajillo chiles: 1 ounce
- Ancho chiles: 1 ounce
- Pasilla chiles: 1 ounce
- Chipotle chiles in adobo: 2 tablespoons
- Ground cumin: 2 teaspoons
- Ground coriander: 1 teaspoon
- Ground oregano: 1 teaspoon
- Salt and black pepper: To taste
- Corn tortillas: 16
- Queso fresco: 1 cup
- Cilantro: 1/2 cup
- Onion: 1/2 cup, chopped
- Consomé de Res (beef bouillon cubes dissolved in water): 2 cups
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large Dutch oven or slow cooker, brown the beef chuck roast on all sides.
- Add the beef broth, chiles, spices, and salt/pepper.
- Bring to a boil, then reduce heat and simmer for 3 hours, or until the beef is tender and the sauce has thickened.
- Shred the beef and return it to the sauce.
- Heat the consommé de res in a skillet.
- Dip the tortillas in the consommé and place them in a hot skillet.
- Fill each tortilla with beef and cheese.
- Fold the tortillas and cook for 1-2 minutes per side, or until golden brown and heated through.
- Serve with cilantro, onion, and additional consommé for dipping.
Nutritional Information:
- Serving size: 2 tacos
- Calories: 500
- Fat: 20g
- Protein: 30g
- Carbohydrates: 40g
Dish Characteristics:
- Tender and flavorful beef
- Rich and spicy sauce
- Crispy and chewy tortillas
- Topped with fresh cilantro, onion, and queso fresco
User Comments:
- "These tacos were absolutely delicious! The beef was so tender and the sauce was so flavorful."
- "I love the crispy tortillas and the combination of beef, cheese, and cilantro."
- "The perfect dish for a party or a special occasion."
Special Precautions and Tips:
- Be sure to remove the seeds and stems from the chiles before adding them to the sauce.
- If you don't have time to make your own consommé, you can use canned beef broth in its place.
- Serve the tacos immediately with your favorite toppings.
