Mexico City Tacos (Season 6, Episode 8)

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

dried guajillo chiles

🥗Healthier: fresh bell peppers

💰Cheaper: canned tomatoes

Canned tomatoes provide a similar base flavor at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth can reduce calories and cost.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour is often cheaper.

Toast dried guajillo and ancho chiles in a skillet until fragrant.

Crush and peel garlic cloves and add them to the skillet with the chiles.

Tear the toasted chiles into pieces and blend them with spices and 2 cups of hot water until smooth.

In a Dutch oven, combine 4 pounds of short ribs cut into chunks, 1/2 white onion, and 2 cups of water.

Cover and cook in the oven at 350°F for about 3 hours.

Shred the beef and skim off the fat from the cooking liquid.

Reduce the defatted cooking liquid to about half a cup.

Combine the reduced liquid with the chili sauce and shredded beef in the Dutch oven and cook over medium heat until sizzling.

Add lime juice to the mixture before serving.

Warm blue corn tortillas and fill them with the beef mixture, avocado, and onion.

Cooking Techniques

Equipment Needed

Spice Level: