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Traditional Mexican slow-cooked beef stew transformed into crispy, cheesy tacos served with a rich, savory dipping broth known as consomé. This dish features tender shredded beef, melted Oaxaca cheese, and a flavor-packed chili-based sauce.
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Salt and chill the beef for 4 hours, then sear until browned. → Prepare the chili paste and spice mix by toasting, grinding, and blending. → Braise the meat with spices, chiles, and water in a Dutch oven at 300°F for 90 minutes. → Shred the tender beef and prepare the rich consomé broth. → Dip tortillas in consomé fat, fill with cheese and beef, and pan-fry until crispy.
Salt and chill the beef for 4 hours, then sear until browned. → Prepare the chili paste and spice mix by toasting, grinding, and blending. → Braise the meat with spices, chiles, and water in a Dutch oven at 300°F for 90 minutes. → Shred the tender beef and prepare the rich consomé broth. → Dip tortillas in consomé fat, fill with cheese and beef, and pan-fry until crispy.
Traditional Mexican slow-cooked beef stew transformed into crispy, cheesy tacos served with a rich, savory dipping broth known as consomé. This dish features tender shredded beef, melted Oaxaca cheese, and a flavor-packed chili-based sauce.
Season the beef chunks and short ribs generously with kosher salt. Cover and chill in the refrigerator for at least 4 hours.
After chilling, pat the meat dry with paper towels to ensure a good crust when searing.
Soak the dried chiles in warm water for about 5 minutes until soft. Remove the stems and seeds.
Toast the whole spices (cinnamon, coriander, peppercorns, allspice, cloves) in a dry skillet over medium heat until fragrant.
Grind the toasted spices with bay leaves and Mexican oregano in a spice grinder until they form a fine powder.
Use a combination of bone-in and boneless cuts for the best balance of flavor and collagen richness.
Ensure you pat the meat dry before searing; moisture on the surface prevents the Maillard reaction (browning).
Mexican oregano is different from Italian oregano—it has citrusy, earthy notes that are essential for this flavor profile.
The fat on top of the consomé is crucial for frying the tortillas; it gives them their signature red color and extra flavor.
If you can't find banana leaves, aluminum foil can be used to seal the pot before putting it in the oven.
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