1. Make the Chili Sauce

Cut the stems off the dried chilies and shake out the seeds. Bring the beef broth to a boil, remove from heat, add the chilies, cover, and let them soak for 15–20 minutes until soft.

Transfer the softened chilies to a blender along with all remaining sauce ingredients. Blend until smooth and velvety.

Tip: Add extra broth or water if you prefer a thinner sauce.

2. Cook the Beef

Heat your oven to 350°F (175°C).

Warm olive oil in a Dutch oven over medium-high heat. Season beef with salt, pepper, and garlic powder, then sear on all sides until nicely browned. Work in batches if needed. Set aside.

In the same pot, sauté diced onion until fragrant and translucent. Pour in the chili sauce and let it simmer briefly. Add beef stock and water, return the beef to the pot, stir, and reduce heat.

3. Braise Until Tender

Cover the Dutch oven and transfer it to the oven. Let it slowly cook for about 2½ hours, until the beef pulls apart easily.

Remove from the oven and shred the beef directly in the pot, mixing it well with the broth to keep everything juicy.

Assemble the Tacos

Scoop about 1 cup of broth into a small bowl and sprinkle with fresh cilantro—this is your dipping consomé.

Lightly oil a nonstick skillet over medium heat.

Dip one side of a tortilla into the consomé, place it in the skillet, and top with shredded beef, onion, cilantro, and cheese. Fold in half and cook until the cheese melts and both sides turn golden and crispy.Serve hot with extra consomé and Pico de Gallo on the side.