Ingredients

For the Beef & marinade

beef chuck (or brisket/stewing beef), cut into large chunks 500g
salt 1 tsp
black pepper ¼ tsp
whole dried Kashmiri red chilies (stems & seeds removed) 6–8
medium tomatoes 2
large onion, roughly chopped ½
cloves garlic 4–5
vinegar (white or apple cider) ½ tbsp
tomato paste ½ tbsp
coriander stems 1 tbsp

Spices & liquids

cumin powder ½ tsp
coriander powder 1 tsp
black pepper powder ½ tsp
smoked paprika ½ tsp
dried oregano ½ tsp
small cinnamon stick 1
bay leaves 2
beef stock (or water) 500–600ml

For homemade tortillas

All-purpose flour 250g
Salt 1 tsp
Baking powder ¼ tsp
butter, softened 50g
warm water Approximately 180 ml

For Assembly & serving

low-moisture mozzarella cheese, grated 200-300g
medium red or white onion, finely chopped 1
fresh coriander (cilantro), chopped ½ cup
fresh limes, cut into wedges 2

Instructions

1. Soak the Chilies

Remove the stems and seeds from the Kashmiri chilies. Place them in hot water and let them soak for 15–20 minutes, or until they become soft and easy to blend.

2. Sear the Meat & Char the Vegetables

Season the beef with salt and pepper. Heat a skillet over high heat and sear the beef until it is nicely browned on all sides. In the same skillet, add the tomatoes, onion, and garlic. Cook until they are well charred and slightly softened. This adds a delicious smoky flavor to the sauce.

3. Blend the Sauce

Add the charred tomatoes, onion, and garlic to a blender along with the soaked chilies, cumin, coriander powder, black pepper, smoked paprika, and oregano. Blend everything until you have a smooth, rich sauce.

4. Pressure Cook the Beef

Place the seared beef and blended sauce into the pressure cooker. Add the tomato paste, coriander stems, vinegar, bay leaves, cinnamon stick, and beef stock. Close the lid and cook on high pressure for 45–50 minutes. Once cooking is complete, allow the pressure to release naturally.

5. Shred the Beef & Strain the Consomé

Carefully remove the cooked beef and shred it using two forks. Strain the remaining broth into a bowl to remove the spices and vegetable pieces. Add a few spoonfuls of the warm consomé to the shredded beef and mix well. This keeps the meat moist, tender, and flavorful. Keep the remaining consomé warm for serving.

6. Make the Dough & Roll the Tortillas

In a large bowl, combine the flour, salt, baking powder, softened butter, and warm water. Mix and knead until a soft dough forms. Cover and let it rest for 30 minutes. Divide the dough into 10 equal portions and roll each piece into a thin, roughly 6-inch circle. Cook each tortilla in a dry hot pan for about 30–45 seconds on each side, just until lightly cooked.

7. Assemble & Sear the Tacos

Dip one side of each tortilla into the flavorful fat that rises to the top of the consomé. Place the tortilla, dipped side down, onto a hot skillet. Add mozzarella cheese, chopped onion, coriander, and shredded beef, then top with a little more cheese. Fold the tortilla in half and cook until both sides become crispy, golden brown, and the cheese is fully melted.

8. Serve

Finish the tacos with freshly chopped onions and coriander. Serve them immediately with a bowl of warm consomé for dipping and fresh lime wedges on the side.

Notes

Storage and Make-Ahead Tips

1)Refrigerating the beef: Allow the cooked beef to cool promptly, then store it in an airtight container with a little consomé to keep it moist. Refrigerate for up to 3–4 days.

2)Storing the broth: Keep the strained consomé in a separate airtight container in the refrigerator for up to 3–4 days.

3)Freezing: Freeze the shredded beef and consomé separately for up to 3 months for best quality. Label the containers with the date.

4)Reheating: Reheat the beef and broth until steaming hot. Add a little broth if the meat seems dry.

5)Preparing tortillas ahead: The dough can be prepared ahead and refrigerated in a covered container. Allow it to come closer to room temperature before dividing and rolling. Cooked tortillas can also be stored in an airtight container and gently reheated before assembly.

6)Assembling the tacos: For the best texture, assemble and fry the tacos just before serving. Fully assembled tacos tend to soften during storage.

Author: macho recipes
Prep Time: 45 mins
Cook Time: 45-50 mins pressure cook & pan cook