Crispy Mexican Beef Tacos with Flavorful Consommé Delight

Enjoy these Crispy Mexican Beef Tacos filled with tender, slow-braised meat, complemented by a rich dipping consommé.

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Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 4 tacos

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

2 lbs Beef Chuck Roast Well-marbled cut
2 tbsp Vegetable Oil Can substitute with canola oil

For the Braising Liquid

1 large Onion Can substitute with shallots
4 cloves Garlic Can use garlic powder
3 pieces Dried Guajillo Chilies Can substitute with chipotle
2 pieces Dried Ancho Chilies Use more guajillo if unavailable
1 piece Dried Pasilla Chili Optional
2 cups Tomatoes Canned diced are a great shortcut
3 cups Beef Broth Can substitute with chicken broth
2 cups Water
1 tbsp Apple Cider Vinegar Can use white vinegar
2 pieces Bay Leaves Can omit
to taste Salt & Black Pepper Adjust to your taste
1 tbsp Ground Cumin
1 tbsp Dried Oregano
1 tbsp Smoked Paprika Regular paprika can work

For Tacos

12 pieces Corn Tortillas Can use gluten-free versions
2 cups Shredded Mozzarella Cheese Oaxaca cheese for authenticity

For Garnishes

1/2 cup Chopped Cilantro
1 cup Diced Onion
2 pieces Lime Lemon can substitute

For Serving

4 cups Reserved Consommé

Equipment

Large pot or Dutch oven
blender
Skillet
Shallow bowl

Method

Step-by-Step Instructions

Toast the guajillo and ancho chilies for 2–3 minutes until fragrant, then soak in warm water for 10 minutes.
Blend soaked chilies, tomatoes, garlic, onion, spices, and beef broth until smooth.
Heat oil in a pot, sear the beef chuck roast on all sides for 4–5 minutes until browned, then set aside.
Return the beef to the pot with sauce, beef broth, water, bay leaves, salt, and pepper. Simmer covered for 2-2.5 hours.
Shred the beef with forks and strain the liquid to create consommé.
Dip each tortilla in reserved consommé, then fry in a skillet for 30 seconds on each side until crispy.
Fill tortillas with shredded beef and cheese, fry seam-side down until golden brown and crispy, about 2–3 minutes per side.
Serve hot with cilantro, onion, lime, and reserved consommé for dipping.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store shredded beef and broth separately to maintain freshness. Freeze beef for up to 3 months, and reheat gently.

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