Slow-braised, chile-marinated beef shredded into tortillas dipped in the red consomé, griddled crisp with cheese and served with broth for dipping. This dairy free version swaps in cashews. Ready in about 3 hours 30 minutes.
Prep 30 min Cook 180 min Serves 6 Hard
Ingredients
🧅Onion1
🍅Tomato2
🧄Garlic6 cloves
🌾Corn Tortillas12
🫙Cashewsplant-based cheese or cashew cheese
🥩Beef1 kg chuck (or goat), in large pieces
🌶️Dried Guajillo Chilies6, seeded
🍗Beef Broth4 cups
🌶️Cinnamon Stick1
Optional extras
🌿Fresh Cilantro1/2 cup, chopped
🍋Lime2, in wedges
Instructions
1
For this dairy free version, use 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.
