Step by step
Method
8 steps- 01
Season beef and short ribs. Toast dried chillies in a dry pan for 15 seconds per side, then cover with boiling water and soak for 15 minutes.
- 02
Char tomatoes, quartered onion and garlic in the same pan. Blend with drained chillies, vinegar, oregano, cumin, cloves, pepper and 250 ml stock until completely smooth.
- 03
Place meat in a heavy casserole and strain the chilli purée over it. Add cinnamon, bay leaves and remaining stock; bring to a gentle simmer.
- 04
Cover and braise in a 160°C oven for 2 1/2–3 hours, turning once, until the meat pulls apart easily. Transfer meat to a tray and discard bones and large pieces of fat.
- 05
Shred beef and moisten with two ladles of broth. Skim the red fat from the braising liquid into a shallow bowl, then strain and season the remaining consommé.
- 06
Heat a cast-iron griddle over medium heat. Dip one side of each tortilla lightly in the reserved fat and place fat-side down on the griddle.
- 07
Add cheese and shredded beef to one half. Fold and griddle for 2–3 minutes per side until crisp, red-gold and molten; work in batches without crowding.
- 08
Serve immediately with hot consommé, onion, coriander, radish and lime for dipping and spooning.
Cook's notes
Make it excellent
- Toast chillies briefly—blackened spots make the consommé bitter.
- Dip tortillas lightly; saturating them in fat makes the tacos greasy rather than crisp.
- Keep the consommé hot and the griddle at medium heat so cheese melts before tortillas darken.
Serve it with
Hot consommé, diced onion, coriander, lime wedges, radishes and a sharp cabbage slaw.
Store & reheat
Refrigerate shredded beef and consommé separately for up to 4 days or freeze for 3 months. Assemble tacos only when ready to eat.
Helpful cooking questions and genuine results are welcome.