INGREDIENTS
- 2 lbs beef chuck roast
- 3 cups beef broth
- 3 dried guajillo chiles
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 12 corn tortillas
- 2 cups shredded Oaxaca or Mozzarella cheese
- Diced onions and cilantro
INSTRUCTIONS
- Simmer beef, broth, chiles, garlic, and spices in a slow cooker or instant pot until beef shreds easily.
- Strain and reserve the broth (consommé); shred the beef.
- Dip corn tortillas into the warm consommé layer of fat.
- Place on a hot skillet, top with cheese and shredded beef, and fold in half.
- Fry until crispy on both sides.
- Serve with a bowl of warm consommé, topped with onions and cilantro for dipping.
Prep Time: 20 minutes | Cook Time: 3 hours | Servings: 6
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