Slow-braised, chile-marinated beef shredded into tortillas dipped in the red consomé, griddled crisp with cheese and served with broth for dipping. This garlic butter version is finished with butter. Ready in about 3 hours 30 minutes.
Prep 30 min Cook 180 min Serves 6 Hard
Ingredients
🧀Butter2 tbsp
🧅Onion1
🍅Tomato2
🧄Garlic6 cloves
🌾Corn Tortillas12
🥩Beef1 kg chuck (or goat), in large pieces
🌶️Dried Guajillo Chilies6, seeded
🍗Beef Broth4 cups
🌶️Cinnamon Stick1
🧀Monterey Jack Cheese200 g, shredded
Optional extras
🌿Fresh Cilantro1/2 cup, chopped
🍋Lime2, in wedges
Instructions
1
Toast and soak the guajillo chilies, then blend with tomato, half the onion, garlic and a cup of broth.
2
Brown the beef in a heavy pot, add the chile sauce, cinnamon and remaining broth, and simmer covered 2½–3 hours until the meat shreds easily.
3
Shred the meat and skim the red fat from the consomé.
4
Dip tortillas in the fat, fill with meat and cheese, fold and griddle until crisp on both sides.
5
Serve with cups of hot consomé, chopped onion, cilantro and lime.
6
Melt the butter with garlic and spoon it over just before serving.
Chef's tip
Make the chile-braised meat a day ahead; the flavour deepens and the fat is easy to skim.
