Ingredients:

  • 3 lbs beef chuck roast, cut into large chunks
  • 1 lb bone-in beef short ribs
  • 2 tbsp avocado oil
  • 5 dried guajillo chilis, deseeded
  • 3 dried ancho chilis, deseeded
  • 3 dried chilis de arbol
  • 1 white onion, quartered
  • 6 garlic cloves, peeled
  • 14 oz fire-roasted tomatoes
  • 0.25 cup apple cider vinegar
  • 4 cups beef bone broth
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano
  • 0.5 tsp ground cinnamon
  • 3 whole cloves
  • 2 bay leaves
  • 20 corn tortillas
  • 1 lb Oaxacan cheese, shredded
  • 0.5 cup fresh cilantro, chopped
  • 0.5 cup red onion, finely diced
  • 2 lime wedges
  • 4 radishes, sliced

Instructions:

  1. Heat avocado oil in your pot over medium high heat. Season the beef chuck and short ribs generously with salt. Brown the 3 lbs beef chuck and 1 lb short ribs in batches until a deep crust forms.
  2. In the same pot, lightly toast the guajillo, ancho, and arbol chilis for 1-2 minutes until fragrant and slightly darkened.
  3. Add the onion and garlic to the pot. Sauté for 3 minutes until the edges are charred and translucent.
  4. Blend the toasted chilis, onion, garlic, tomatoes, vinegar, cumin, oregano, cinnamon, and cloves with 1 cup of the bone broth until velvety and completely smooth.
  5. Return the beef to the pot and pour over the blended sauce and the remaining 3 cups of broth. Add bay leaves.
  6. Simmer the meat: Cover and cook on low for 3 hours until the beef shreds easily with two forks.
  7. Remove the meat and shred it, discarding bones. Strain the liquid into a bowl, keeping the red fat that rises to the top.
  8. Heat a griddle. Dip a tortilla into the top of the consomé (the fat layer) and place it on the heat.
  9. Add a handful of Oaxacan cheese and a pile of shredded beef. Fold and cook 3 minutes until the cheese is molten and the shell is crispy.
  10. Serve with dip: Pour the strained consomé into small bowls, topped with cilantro and red onion.