* Ingredients :
° 1.5 pounds of beef
° 1 pound of sirloin or other grilled steak
Infusion
° 3 dried Guajillo peppers see notes
° 1 packet of chipotle peppers in adobo
° 1/4 cup vinegar
° 1/2 cup mashed tomatoes
° 5 cloves of garlic
° 1 teaspoon dried thyme
° 1/2 teaspoon smoked paprika
° 1 teaspoon cumin
soup
° 1 medium onion, chopped
° 1 cinnamon stick
° 2 bay leaves
° 6 whole cloves
° Chicken broth for sodium-free coverage, about 1 liter
Taco
° 4 corn or flour tortillas as needed, 12-16
° 1 medium onion, chopped, optional
° 1 bunch chopped cilantro, optional
° 1 cup grated Mexican cheese mix, optional
* Instructions :
Bring a large amount of water to a boil, then remove from the stove. Soak dried peppers for 15 minutes. Meanwhile, dice the sirloin in the cabin, then season both the steaks and the shank with salt and pepper. Sit aside.
Add the seasoning ingredients to the blender. When the pepper has finished soaking, hold it by the end of the sink and use the scissors to cut the stalk and let the seeds fall off, then add it to the blender. Mix the marinade in a smooth dough. Marinate meat about at least 2 h .
Set a quick saucepan over high heat or use a skillet over medium heat. Add 1-2 tablespoons of oil, then sauté the onions until golden and translucent (6-8 minutes).
Add the meat, marinade, bay leaves, cinnamon stick and cloves to the saucepan. Covering with chicken broth, and set to high press for 46 min. If you are using a slow cooker or stovetop, set it on low heat for 4-6 hours.
When finished with the Instant Preparation bowl, leave the plate as normal, then remove the meat. Tear off the bones, set them aside, and discard them.
Heat some tortilla, then dip the tortilla into the soup. Make tacos, garnish with any optional topping, then fry them over medium heat on a non-stick skillet. Enjoy right away, preferably with a margarita or a cold Mexican beer.
Enjoy !
