Kitchen Equipment You’ll Need
Large pot or Dutch oven
Blender
Tongs
Skillet or griddle
Ladle
Knife and cutting board
Strainer or fine mesh sieve
Tips for Success
Use a mix of dried chiles for complex flavor. Sear the meat first for better taste. Let the broth simmer low and slow. Dip tortillas in the broth before frying for that signature red color and extra flavor.
Ingredients
3 pounds beef chuck roast or short ribs
3 dried guajillo chiles
2 dried ancho chiles
1 dried pasilla chile
1 white onion, chopped
5 garlic cloves
1 cinnamon stick
3 cloves
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
6 cups beef broth
Corn tortillas
Shredded mozzarella or Oaxaca cheese (optional)
Chopped onion and cilantro for garnish
Lime wedges for serving
Directions
Remove stems and seeds from dried chiles. Toast them lightly in a dry pan, then soak in hot water for 15 minutes. In a blender, combine soaked chiles, onion, garlic, cumin, oregano, cinnamon, cloves, and 1 cup of broth. Blend until smooth. Season beef with salt and pepper. In a large pot or Dutch oven, sear beef on all sides. Pour in the blended chile mixture and remaining broth. Add bay leaf. Cover and simmer on low for 3 hours or until meat is tender and shreds easily. Remove meat, shred, and set aside. Strain the broth to make a smooth consommé. Dip tortillas in the consommé, fill with shredded meat and cheese if using, and pan-fry on a skillet until crispy. Serve hot with consommé for dipping and top with onion, cilantro, and lime.
Additional Tips or Variations
Add chipotle peppers for more heat. Use lamb or goat for a more traditional twist. Make it in an Instant Pot for a faster version. Add a splash of vinegar or lime juice to the broth for a tangy balance.