Crisp tortillas stuffed with chile-braised shredded beef and melted cheese, griddled in consomé fat and dipped in hot broth. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 3 hours 30 minutes.
Prep 30 min Cook 180 min Serves 6 Hard
Ingredients
🧅Onion1
🍅Tomato2
🧄Garlic6 cloves
🌿Fresh Basil1 cup
🌾Flour Tortillas8
🥩Beef1 kg chuck (or goat), in large pieces
🫙Pine Nuts2 tbsp
🌶️Dried Guajillo Chilies6, seeded
🍗Beef Broth4 cups
🌶️Cinnamon Stick1
🧀Monterey Jack Cheese250 g, shredded
Optional extras
🌿Fresh Cilantro1/2 cup, chopped
🧀Parmesan Cheese1/4 cup
🍋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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Make the chile-braised meat a day ahead; the flavour deepens and the fat is easy to skim.
