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Ingredients
20 servings
Initial Pot
3chilies de arbol peppers
stemmed and seeded
6guajillo chile peppers
stemmed and seeded
water
to cover
1onion
large
8cloves garlic
1 tablespooncoriander
toasted
1 tablespoonwhole peppercorn
1cinnamon stick
1 tablespoonsalt
or to taste
5 poundsbeef stew meat
cubed, chuck, short rib shank, neck
5bay leaves
2tomatoes
Oaxaca cheese
tortillas
cilantro
To Blend + Add
Instructions
Stage 1 - Initial Simmer
Step 1
Add everything into a large pot of water to cover.
Step 2
Simmer and skim the top of broth as crud rises.
Step 3
Add hefty pinch of salt, cover and let it cook for one hour.
Stage 2 - Blend + Add
Step 4
Add all solids to a blender as well as second chunk of ingredients + beef broth.
Step 5
Blend until very smooth, almost watery.
Step 6
Add back into broth + two boiled and pureed tomatoes.
Step 7
Cook on simmer for 2 hours.
Stage 3 - Final Touches + Consume
Step 8
Remove meat from broth and strain liquid.
Step 9
Put some liquid into dipping cups, topped w/ cilantro and onion.
Step 10
Dip tortillas in broth and fry.
Step 11
Add cheese, beef, and onion/cilantro.
Step 12
Fold tortillas and dip into consume. (these take a while to get crispy, be patient)
Notes
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