Beef Tacos with Consume


  • 3 pounds beef chunk roast (you can use other parts as well)
  • 2 liters water
  • salt (1 tablespoon for the meat, 1 teaspoon for the sause)
  • 1 onion
  • 3 bay leaves
  • 1 head garlic
  • 10 california peppers (can also use guajillo peppers)
  • 1 cup oil (for frying. I’m using canola)
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon whole black pepper
  • 1 pound tomatoes
  • shredded mozzarella cheese
  • tortillas (I use corn but you can use flour. Approx 20-25)
  • optional toppings: onion, cilantro, salsa, lime


  1. Fill a large pot with 2L of water or enough water to cover the meat entirely with water
  2. To the pot at 2 bay leaves, 1 tablespoon salt, 1 head garlic (remove 4 pieces before adding and set aside. then cut the top half of the garlic head and add to water), 1/2 onion peeled
  3. Place on stove on medium heat for 20-25 min until it comes to a boil
  4. Clean your peppers with a damp paper towel to remove dirt. use a dry towel to make sure they are completely dry
  5. Cut a slit on the side of the peppers with scissors and remove the seeds
  6. Cut the other 1/2 onion into 2 inch pieces
  7. Peel your 4 garlic cloves
  8. Add one cup of a oil to a pot
  9. Fry the garlic cloves until they turn a light golden color on both sides
  10. Fry all the peppers on both sides for 30 seconds total
  11. Fry the onion for 2 minutes making sure to stir
  12. Let all your fry ingredients cool for about 5-10 minutes
  13. Once the meat starts boiling put on a low heat (make sure it is high enough to still continue boiling) and cook for 2 more hours
  14. Add the oil from the pot, peppers (cut them with scissors into smaller pieces), onions, garlic cloves, and 1 teaspoon salt in the blender and blend
  15. Pour the mixture into a sifter and remove all of the liquid from the paste
  16. Cut your tomatoes into quarters
  17. In the same pot used to fry (without cleaning the pot) add the tomatoes, cumin, oregano, whole black pepper and sifted paste. Cook on medium heat for 6 minutes
  18. Pour mixture into blender. Add 1 cup of meat broth into the pot and scrape as much past off. Add to blender. Blend until you get a smooth broth
  19. Add the sauce into the pot cooking the meat.
  20. After 2 hour 30-40 minutes the meat should be tender and fall apart easily. Shred all of the meat
  21. In a pot add 2 tablespoons of the blended oil mixture. Add the meat, blended tomato mixture, and 1/2 cup of the meat broth. Cook for 5 minutes
  22. To assemble the tacos add 1 tablespoon of oil to cook 2 tortillas on at a time. Put shredded cheese and meat on top then fold in half like a taco
  23. To serve you can add diced onions, chopped cilantro, salsa, and squeezed lime.
  24. Enjoy!