Ingredients
Scale
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2 lbs beef chuck roast, cut into chunks
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2 dried guajillo chilies, stemmed and seeded
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2 dried ancho chilies, stemmed and seeded
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4 cups beef broth
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4 garlic cloves
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½ onion
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1 teaspoon cumin
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½ teaspoon ground cloves
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1 teaspoon oregano
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Salt and pepper to taste
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Corn tortillas
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Chopped onions, cilantro, lime (for topping)
Instructions
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Soften chilies in hot water, then blend with broth, garlic, onion, and spices until smooth.
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Simmer beef in the chili mixture until tender (about 2–3 hours).
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Shred beef and dip tortillas into broth, then pan-fry and fill with meat.
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Serve with a side of hot consommé for dipping and top with onions, cilantro, and lime.