Ingredients:
3-4 lb Chuck roast, cut into 3 in. chunks
2 Tbl. vegetable oil
Salt & pepper to taste
1 onion, rough diced
Handful whole tomato’s, or 1 can fire roasted tomato’s
1-2 jalapeños, rough diced
1 red bell pepper, rough diced
6oz can chipotle’s in adobo sauce
1 can red enchilada sauce
16oz beef broth
2 tsp cumin
2 tsp oregano
2 bay leaves
2 limes
Handful chopped cilantro
Handful finely diced onion
8 oz shredded cheese of your choice
Corn tortillas
Instructions:
- Season beef with salt & pepper, sear in oil on both sides. Add to crock pot.
- Sauté rough diced onion, jalapeños, tomato’s, garlic, & bell pepper til lightly browned. Add to blender with chipotles and enchilada sauce. Blend til smooth.
- Add to crockpot, along with enough broth to cover meat. Add cumin, oregano, bay leaves, salt, pepper, & 1 lime cut in half.
- Cook on low for 8 hours, or medium for 6 hours til meat is tender.
- Meanwhile, cut up the remaining lime, cilantro, & onion.
- Strain beef from consommé, discard bay leaves or any other veggie chunks.
- Dip corn tortilla in consommé, place on lightly oiled skillet. Add a small amount of cheese, meat, cilantro, & onion.
- Fold tortilla in half, & cook on each side til tortilla is lightly crispy & cheese is melted.
- To eat, squeeze lime juice on & dip tacos in consommé. Enjoy!
Notes:
If using canned tomatoes, add straight to blender & don’t sauté.
Use whatever peppers you like, leave out spicy ones if you don’t like the heat. I usually use whatever I have handy in my fridge.
The authentic version uses dried ancho chiles, dried guajillo chiles, dried chiles de árbol
This recipe makes a LOT, so feel free to freeze leftover meat & consumè separately & enjoy later!