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Servings: 2, Prep Time: 10 min, Cook Time: 180 min
Ingredients
- 2 lb [907.2 g] Beef Eye Of Round (Trimmed to 1/8" Fat)
- 2 cup (8 fl oz) [482 g] Beef Stock (Unsalted )
- 1 tbsp [18 g] Salt
- 3 1 pepper [13.5 g] Dried Guajillo Peppers (El Rey) (Stem and seeds removed)
- 2 pepper [34 g] Dried Ancho Pepper (Stem and seeds removed)
- 0.5 onion [55 g] Yellow Onions (Peeled and cut into two large halves )
- 1 medium [61 g] Carrot (Cut in half)
- 4 head [120 g] Garlic (Peeled )
- 0.5 tsp [1.05 g] Cumin
- 0.5 tbsp [3.75 g] Chili Powder
- 0.5 tsp [1.05 g] Black Pepper
- 2 1 medium [296 g] Tomatoes (Roma)
- 0.5 cup [8 g] Cilantro (Coriander) (Leave whole, about half a bunch of cilantro )
- 8 small tortilla [120 g] Corn Tortilla
- 1 tsp [4.7 g] Lemon Juice
Directions
- Trim as much fat off the beef eye of round as possible and discard the trimmed fat.
- Cut the beef into two-inch cubes and add them to a large, deep saucepan.
- Add beef stock, half of the salt, and enough water to cover the beef by half an inch. Bring to a rolling boil over high heat. Once boiling, lower the heat to medium-high and let it boil for 45 minutes.
- Using a slotted spoon, skim off and discard any fat and impurities that have risen to the surface during boiling.
- Add guajillo peppers, ancho peppers, onion, carrot, garlic, cumin, chili powder, black pepper, and the remaining salt to the saucepan with the beef. Boil on medium heat for 1 hour.
- Remove the guajillo peppers, ancho peppers, onion, carrot, garlic, and one cup of consommé (the broth the beef has been cooking in) from the saucepan and add them to a blender, along with the tomatoes and cilantro. Blend until smooth, then return the mixture to the saucepan.
- Remove the beef from the saucepan and shred it using a fork. Add the shredded beef back into the saucepan with the consommé. Cook on low heat for 1 hour.
- Serve with a splash of fresh lemon juice and corn tortillas.
Nutrition Info
Calories: 573, Fat: 21g, Carbs: 36g, Protein: 56g, Fiber: 5g
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