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
2 cups shredded cheese (such as Oaxaca cheese, Monterey Jack, or mozzarella)
Chopped cilantro and diced onion for garnish
Lime wedges for serving
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.
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.
Shred the Beef:
Once the beef is cooked, remove it from the skillet and shred it using two forks. Discard any excess fat.
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.
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.
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.