Mexican-style tacos using Peruvian yellow chili paste for a bright, fruity heat profile.
Hands-free mode with voice commands & timers
No ratings yet
Season the beef chunks generously with salt and pepper, then sear them in a large heavy-bottomed pot with oil until browned on all sides.
Remove beef and sauté the onions and garlic in the same pot until translucent, then stir in the Aji Amarillo paste, cumin, and oregano for 2 minutes.
Deglaze the pot with apple cider vinegar and beef broth, returning the beef to the liquid and ensuring it is fully submerged.
Cover and simmer on low heat for 3 to 4 hours, or until the beef is tender enough to be easily shredded with two forks.
Remove the meat from the pot, shred it finely, and set aside; keep the remaining liquid (consomé) warm for dipping.
Heat a flat griddle and dip a corn tortilla into the top layer of the warm consomé to coat it in the flavorful fats.
Place the tortilla on the griddle, top with a handful of Oaxaca cheese and the shredded beef, then fold in half once the cheese melts.
Cook until both sides are crispy and golden, then serve hot with a side bowl of the Aji Amarillo consomé for dipping.
