Crisp tortillas stuffed with chile-braised shredded beef and melted cheese, griddled in consomé fat and dipped in hot broth. 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
🌾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 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
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.
