Crisp tortillas stuffed with chile-braised shredded beef and melted cheese, griddled in consomé fat and dipped in hot broth. This plant based version swaps in cashews, soya chunks, vegetable stock. Ready in about 3 hours 30 minutes.
Prep 30 min Cook 180 min Serves 6 Hard
Ingredients
🧅Onion1
🍅Tomato2
🧄Garlic6 cloves
🫙Vegetable Stock4 cups
🌾Flour Tortillas8
🍗Soya Chunksrehydrated, same weight
🫙Cashewsplant-based cheese or cashew cheese
🌶️Dried Guajillo Chilies6, seeded
🌶️Cinnamon Stick1
Optional extras
🌿Fresh Cilantro1/2 cup, chopped
🍋Lime2, in wedges
Instructions
1
For this plant based version, use soya chunks for beef, vegetable stock for beef broth, cashews for monterey jack cheese wherever the steps mention them.
2
Toast and soak the guajillo chilies, then blend with tomato, half the onion, garlic and a cup of broth.
3
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.
4
Shred the meat and skim the red fat from the consomé.
5
Fill tortillas with meat and cheese, brush with the consomé fat and griddle until crisp and melted.
6
Cut and serve with consomé, onion, cilantro and lime.
Chef's tip
Make the chile-braised meat a day ahead; the flavour deepens and the fat is easy to skim.
For this plant based version, use soya chunks for beef, vegetable stock for beef broth, cashews for monterey jack cheese wherever the steps mention them.
Toast and soak the guajillo chilies, then blend with tomato, half the onion, garlic and a cup of broth.
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.
Shred the meat and skim the red fat from the consomé.
Fill tortillas with meat and cheese, brush with the consomé fat and griddle until crisp and melted.
Cut and serve with consomé, onion, cilantro and lime.
