Description
Crispy tacos stuffed with tender, slow-cooked beef and gooey melted cheese, dipped in flavorful consomé for the ultimate taco indulgence.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 4 garlic cloves
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt to taste
- 12 corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- Chopped onion and cilantro for garnish
Instructions
Rehydrate chiles in boiling water for 10 minutes. Blend with garlic, onion, beef broth, cumin, oregano, and salt.
Pour mixture over beef in a slow cooker. Cook on low 8 hours or until tender. Shred meat.
Heat a skillet. Dip tortillas in consomé, place in skillet, add cheese and shredded meat. Fold and crisp both sides.
Serve with remaining consomé for dipping.
Notes
- Chill the consomé slightly to remove excess fat before dipping
- Use a mix of cheese for more flavor
- Great with lime wedges and extra chopped onions
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American