Ingredients
- 2-3 lbs boneless chuck roast
- 1 tablespoon tallow, ghee or butter
- coarse ground salt and fresh ground pepper
- 4 dried Guajillo chiles
- 5-6 Chipotle chilis in adobo (from a can)
- 1 medium white onion, roughly sliced
- 8 whole cloves garlic, smashed
- 32 oz beef stock
- 1 tablespoon tomato paste
- 1 14.5 oz can Fire roasted diced tomatoes
- ¼ cup Apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 cinnamon stick
- 3 dry bay leaves
- 1 teaspoon smoked paprika
- ½ tablespoon ginger
- 1 tsp ground coriander
Carnivore Tortilla
- 1 egg
- 1/2 cup shredded cheddar cheese
Combine ingredients & pan fry in butter until crispy
Instructions
Cooking the Beef/Consomé:
1. Heat oil in a cast iron skillet over high heat for 4-5 minutes.
2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side.
3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.
4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks.
5. Remove bay leaves and cinnamon stick from slow cooker and discard.
6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms.
7. Transfer sauce back to slow cooker to keep warm.
8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat.
Tacos:
1. To one half of the tortilla, add cheese, then meat.
2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon.
3. Add a small ladle of consomé to the top of the tortilla.
4. Flip over, and fry 2-3 minutes more.