Description
Loaded Beef Tacos with Salsa and Consomé
Ingredients:
For the Beef Filling:
2 lbs beef brisket or chuck roast
1 onion (quarter and peel)
2 cloves garlic (peeled)
2 bay leaves
2 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
Salt and pepper to taste
4 cups beef broth
For the Tacos:
12 corn tortillas
1 1/2 cups shredded cheese (cheddar or Monterey Jack)
Fresh cilantro (for garnish)
Lime wedges
For the Salsa:
2 ripe tomatoes
1/4 onion
1 jalapeño (optional)
1 tbsp cilantro
Juice of 1 lime
Salt to taste
For the Consomé:
2 cups beef broth
1 tbsp tomato paste
1 tsp cumin
Salt and pepper to taste
Instructions:
Cook the Beef:
In a large pot, combine beef, onion, garlic, bay leaves, cumin, chili powder, paprika, salt, and pepper. Add beef broth and bring to a boil
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Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and easily shreds
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Once cooked, shred the beef using two forks and set aside.
Make the Salsa:
In a blender or food processor, combine tomatoes, onion, jalapeño (if using), cilantro, lime juice, and salt. Pulse until smooth
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Taste and adjust the seasoning if needed.
Prepare the Consomé:
In a saucepan, combine beef broth, tomato paste, cumin, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until the flavors meld together
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Prepare the Tacos:
Warm the tortillas in a dry skillet or on a griddle until slightly crispy
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Add a layer of shredded cheese to each tortilla, then spoon in the shredded beef. Fold and crisp the tacos in the pan until the cheese melts
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Serve:
Serve the tacos with salsa and consomé on the side for dipping. Garnish with fresh cilantro and lime wedges
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Enjoy Your Loaded Beef Tacos!
These tacos are packed with juicy beef, melty cheese, and topped with fresh salsa and dipping consomé. Perfect for taco night or a festive gathering!
Step-by-Step Guide
Follow this detailed process for perfect tacos. First, ensure your beef is cut into large, even chunks. After bringing the broth to a boil, reduce to the lowest possible simmer to keep the meat tender. While the beef cooks, prepare your salsa and consomé. For the tortillas, warming them for about 30 seconds per side makes them pliable. Assemble tacos by placing cheese directly on the hot tortilla, then adding the warm shredded beef—the residual heat will start melting the cheese. Finally, crisp the assembled taco in the skillet for 1-2 minutes per side for the ideal texture.
Serving Suggestions
Serve these loaded tacos immediately while the cheese is melty. Arrange them on a large platter with small bowls of the warm consomé for dipping and the fresh salsa for spooning over top. Offer additional garnishes like diced white onion, sliced radishes, pickled red onions, or a drizzle of crema. A side of Mexican rice or refried beans completes the meal. For a casual gathering, set up a taco bar with all components so guests can build their own.
How-to Summary
Slow-cook seasoned beef in broth until tender and shreddable. Blend fresh ingredients for a simple salsa. Simmer broth with tomato paste and cumin for a dipping consomé. Warm corn tortillas, layer with cheese and beef, then crisp in a pan. Serve immediately with salsa, consomé, and fresh garnishes.
Frequently Asked Questions
Can I make the beef filling ahead of time? Absolutely. The shredded beef can be refrigerated in its cooking liquid for up to 3 days, which actually enhances the flavor. Reheat gently on the stove.
What’s the best substitute for beef brisket? Chuck roast is an excellent alternative due to its similar fat content and flavor. Pork shoulder (for carnitas) also works wonderfully with these seasonings.
How can I make the consomé richer? For a deeper flavor, stir in a spoonful of the rendered fat from the top of the cooked beef broth before simmering.
My tortillas keep cracking. How do I prevent this? Ensure they are warmed enough to be pliable before folding. You can also wrap a stack of tortillas in a damp towel and microwave for 30 seconds to steam them.
Is there a way to make this recipe in a slow cooker? Yes. Place all beef filling ingredients in a slow cooker and cook on low for 7-8 hours. Proceed with the rest of the recipe as written.
Common Mistakes to Avoid
- Boiling the beef rapidly instead of a gentle simmer, which results in tough meat.
- Overfilling the tacos, which makes them difficult to fold and eat neatly.
- Using cold tortillas directly from the package, leading to breakage.
- Skipping the step to crisp the assembled taco, missing out on the essential textured shell.
- Adding the consomé’s tomato paste directly to cold broth; mix it with a little warm broth first to prevent clumping.
Conclusion
These Loaded Beef Tacos offer a deeply satisfying and interactive dining experience, combining tender, flavorful meat with crispy cheese-lined tortillas and two delicious accompaniments. The step-by-step process is straightforward, and many components can be prepared in advance for easy assembly. By following the guide and avoiding common pitfalls, you can create a restaurant-quality taco night at home that is sure to impress family and friends. The combination of textures and flavors—from the rich consomé to the bright salsa—makes this recipe a guaranteed favorite.