• Ingredients:
  • 3 lbs Beef Chuck Roast (cut into chunks)
  • 4 Dried Guajillo Chilies (seeded)
  • 2 Dried Ancho Chilies (seeded)
  • 1 Onion & 6 Garlic cloves
  • Spices: 1 tbsp oregano, 1 tsp cumin, ½ tsp cinnamon, ½ tsp cloves, salt & pepper.
  • 3 cups Beef Broth
  • For serving: Corn tortillas, Oaxaca cheese, cilantro, onion, and lime.

Boil: Simmer the dried chilies, onion, and garlic in water for 10 mins until soft.

Blend: Blend the chili mixture with the spices and 1 cup of the boiling water until smooth.

Cook: Place beef in a slow cooker. Pour the red sauce and beef broth over the meat. Cook on Low for 8 hours until meat falls apart.

Shred: Remove meat and shred it. Save the liquid (that’s your consomé!).

Fry & Assemble: Dip a corn tortilla into the top layer of the red broth (the fat). Place in a frying pan. Add meat , fold it over, and fry until crispy.

Dip: Serve with a side cup of the consomé, fresh onion, cilantro, and lime for dipping!