Table of Contents


  • 1 lb (450g) beef chuck roast or beef brisket, trimmed of excess fat and cut into chunks
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups beef broth
  • 1 cup diced tomatoes (canned or fresh)
  • 1-2 tablespoons vegetable oil
  • Corn tortillas
  • 2 cups shredded cheese (such as Oaxaca cheese, Monterey Jack, or mozzarella)
  • Chopped cilantro and diced onion for garnish
  • Lime wedges for serving


  1. Prepare the Beef:
    • Season the beef chunks with salt and pepper.
    • In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef pieces until browned on all sides, about 4-5 minutes per side. Remove the beef from the skillet and set aside.
  2. Make the Sauce:
    • In the same skillet, add a bit more oil if needed. Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.
    • Stir in the diced tomatoes, bay leaves, ground cumin, smoked paprika, and dried oregano. Cook for another 2-3 minutes.
    • Return the seared beef to the skillet. Pour in the beef broth until the meat is mostly covered.
    • Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 2-3 hours, or until the beef is tender and easily shreds with a fork.
  3. Shred the Beef:
    • Once the beef is cooked, remove it from the skillet and shred it using two forks. Discard any excess fat.
  4. Prepare the Consommé:
    • Strain the cooking liquid to remove any solids and create a flavorful consommé. Season the consommé with salt and pepper to taste.
  5. Assemble the Tacos:
    • Heat a separate skillet over medium heat. Lightly toast the corn tortillas on both sides until slightly crisp.
    • Sprinkle shredded cheese onto one side of each tortilla and add a spoonful of the shredded beef on top.
    • Fold the tortillas in half to form tacos.
  6. Serve:
    • Arrange the tacos on a serving platter. Serve with small bowls of the consommé for dipping.
    • Garnish with chopped cilantro, diced onion, and lime wedges on the side.

By Admin

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