Slow-braised, chile-marinated beef shredded into tortillas dipped in the red consomé, griddled crisp with cheese and served with broth for dipping. This vegan 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
🌾Corn Tortillas12
🍗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 vegan 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
Dip tortillas in the fat, fill with meat and cheese, fold and griddle until crisp on both sides.
6
Serve with cups of hot consomé, chopped 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.
