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Tacos Assembly

  • Beef short ribs 1000.0 g
  • Oxtail 1000.0 g
  • Salt and Pepper, to taste
  • Corn Oil 90.0 ml
  • Red Onions , quartered 240.0 g
  • Garlic, pounded 60.0 g
  • Tomato Paste 90.0 g
  • Paprika 20.0 g
  • Chili Flakes 10.0 g
  • Cumin Powder 20.0 g
  • Brown Sugar 45.0 g
  • Guajillo Chili, rehydrated 20.0 g
  • Ancho Chili, rehydrated 20.0 g
  • Water 2500.0 ml
  • Bay Leaf 1.0 g
  1. Tacos Assembly

    150 minutes
    1. Season the beef short ribs and oxtail with salt and pepper.
    2. Heat a pot with oil. Next, sear the seasoned beef on all sides. Remove from the pot and set aside.
    3. Using the same pot, sauté the onions and garlic for 2 minutes.
    4. Add the Knorr Beef Broth Base together with the tomato paste and sauté for a minute.
    5. Afterwards, throw in the paprika, chili flakes, cumin, brown sugar, Knorr Liquid Seasoning and Knorr Oyster Sauce. Stir the ingredients in the pot and let it cook for 1 minute.
    6. Toss in the guajillo chili and ancho chili as well as the water used to rehydrate them. Place the previously seared beef and stir well.
    7. Pour the water into the pot and mix in the bay leaves. Once it starts to boil, simmer the beef until it's tender enough to be pierced by a fork.
    8. Remove the beef short ribs and then shred or cut them into chunks. Discard the bay leaves and pour out the simmering liquid (consome) into a blender, then process until smooth.
    9. Return the consome to a pot and add water to thin it out. Adjust seasoning.
    10. To serve, spoon some beef onto the corn tortillas. Garnish with the chopped red onions and cilantro.
    11. Squeeze some lime juice. Fold and dunk into portioned consome. Immediately enjoy the tacos with this spicy and savory consome dip!