Ingredients:

  • 3 lbs (1.36 kg) boneless beef chuck roast, cut into 2-inch cubes
  • 2 lbs (900g) beef short ribs
  • 1 tablespoon vegetable oil
  • 1 large white onion, chopped (about 1 ½ cups)
  • 6 cloves garlic, minced
  • 2 dried ancho chiles, stemmed, seeded, and deveined
  • 4 dried guajillo chiles, stemmed, seeded, and deveined
  • 2 dried chile de arbol (optional, for heat), stemmed, seeded, and deveined
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 4 whole cloves
  • 2 bay leaves
  • 6 cups (1.4 liters) beef broth
  • 2 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 24 corn tortillas (6-inch)
  • 2 cups shredded Oaxaca cheese (or Monterey Jack/quesadilla cheese)
  • 1/2 cup chopped cilantro, for garnish
  • 1/4 cup finely chopped white onion, for garnish
  • Lime wedges, for serving

Instructions:

  1. Toast chilies lightly in a dry skillet, then soak in hot water to soften.
  2. Sear the beef chuck and short ribs in batches in a large skillet with oil, ensuring a good crust on all sides. Season with salt and pepper.
  3. In the same skillet, sauté onion and garlic until softened.
  4. Combine the softened chilies, diced tomatoes, tomato paste, oregano, cumin, cinnamon, cloves, and a bit of beef broth in a blender and process until smooth.
  5. In the Dutch oven/slow cooker/pressure cooker, combine the seared beef, sautéed aromatics, blended chile paste, bay leaves, remaining beef broth, and apple cider vinegar. Season with salt and pepper.
  6. Cook until the beef is fork-tender. (Slow cooker: low for 6-8 hours, or high for 3-4 hours. Pressure cooker: high pressure for 45 minutes, natural pressure release).
  7. Remove the beef from the broth and shred it with two forks. Discard bay leaves.
  8. Dip a corn tortilla into the consomé, then place it on a hot griddle or cast iron skillet. Add shredded beef and cheese.
  9. Fold the tortilla in half and grill until the cheese is melted and the tortilla is crispy and golden brown. Flip as needed.
  10. Garnish with cilantro and chopped onion. Serve immediately with the remaining consomé for dipping and lime wedges.