Ingredients
Beef and consomé
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2 lb beef chuck roast or brisket, cut into large chunks
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1 white onion, roughly chopped
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5 garlic cloves
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2 bay leaves
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1 tbsp ground cumin
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1 tbsp dried oregano
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1 tbsp chili powder
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1 cinnamon stick
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Salt and black pepper, to taste
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3–4 cups beef broth or water (enough to mostly cover the meat)
For assembling the tacos
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Corn or flour tortillas (corn is more traditional)
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2–3 cups shredded melting cheese (Oaxaca, mozzarella, or Monterey Jack)
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Chopped onion and cilantro, for serving
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Lime wedges, for serving
Step 1: Season and Brown the Beef
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Pat the beef pieces dry and season generously with salt and pepper.
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Heat a little oil in a heavy pot or Dutch oven over medium‑high heat.
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Sear the beef in batches until well browned on all sides, then set aside on a plate.
Browning builds deep flavor in the final consomé and keeps the meat from tasting flat.
Step 2: Build the Braising Liquid
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In the same pot, add the chopped onion and cook a few minutes until softened.
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Add whole garlic cloves and cook 30–60 seconds until fragrant.
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Return the seared beef (and any juices) to the pot.
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Add bay leaves, cumin, oregano, chili powder, cinnamon stick, and another pinch of salt and pepper.
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Pour in enough beef broth or water to mostly cover the meat.
Step 3: Slow‑Cook Until Tender
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Bring the pot to a gentle boil, then reduce to a low simmer.
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Cover and cook 2–3 hours, stirring occasionally, until the beef is fork‑tender and shreddable.
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Taste the broth (consomé) and adjust salt and spices if needed.
You can also cook this in a slow cooker on low for about 6–8 hours.
