Ingredients
Scale
- 3 lbs beef chuck roast, cut into 2-inch chunks
- 2 tbsp vegetable oil
- 6 cloves garlic, peeled
- 1 medium onion, quartered
- 2 dried guajillo chiles, seeded & stemmed
- 2 dried ancho chiles, seeded & stemmed
- 1 tbsp cumin seeds
- 1 tsp dried oregano (Mexican variety)
- 1 tsp black peppercorns
- 1 bay leaf
- 1 tsp salt, plus more to taste
- 1 cup beef broth
- 12 corn tortillas
- Fresh cilantro, chopped (for garnish)
- Diced white onion (for garnish)
- Lime wedges (for serving)
Instructions
- In a large Dutch oven or oven-safe pot, heat oil over medium-high. Sear beef chunks until deeply browned on all sides. Transfer to a plate.
- Add garlic, onion, chiles, cumin, oregano, peppercorns, and bay leaf to the pot. Toast 1 minute until fragrant.
- Add beef back to pot, season with salt, pour in broth just to cover. Bring to a boil, then cover and transfer to a preheated 325°F (160°C) oven. Braise 2.5–3 hours until fork-tender.
- Remove beef, shred with two forks. Strain cooking liquid, skim fat, and reserve 2 cups consommé.
- To serve: Warm tortillas in dry skillet or on comal. Fill with beef, top with onion and cilantro, dip into consommé, and serve with lime.
Notes
- For slower-cooker method: Sear beef and sauté aromatics as directed, then transfer to slow cooker with remaining ingredients. Cook on Low 8–9 hours.
- Freezes well — consommé especially holds up beautifully.
- Serve with salsa verde or radishes for extra brightness.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Method: Braising
- Cuisine: Mexican
- Diet: High-Protein
Nutrition
- Serving Size: 2 tacos + ½ cup consommé
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
