Crisp tortillas stuffed with chile-braised shredded beef and melted cheese, griddled in consomé fat and dipped in hot broth. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 3 hours 30 minutes.
Prep 30 min Cook 180 min Serves 6 Hard
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧅Onion1
🍅Tomato2
🧄Garlic6 cloves
🌾Flour Tortillas8
🥩Beef1 kg chuck (or goat), in large pieces
🌶️Dried Guajillo Chilies6, seeded
🍗Beef Broth4 cups
🌶️Cinnamon Stick1
🧀Monterey Jack Cheese250 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
Fill tortillas with meat and cheese, brush with the consomé fat and griddle until crisp and melted.
5
Cut and serve with consomé, onion, cilantro and lime.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Make the chile-braised meat a day ahead; the flavour deepens and the fat is easy to skim.
