Vessy’s Gourmet kitchen

1. Pat dry and cut beef into chunks; season with salt and pepper; dredge in flour and sear in batches in olive oil until caramelized on all sides and set aside;
2. To the same pan add onions, tomatoes and garlic and sauté until slightly charred; season with salt and pepper;
3. Bring beef back into the pan along with beef stock, ACV vinegar, all the spices and seasonings; cover and transfer into a preheated oven at 375 F for about 1 hour, add all the dry peppers, submerge them and braise for another 1- 1.5 hours or until fork tender;
4. In the meantime chop onions and cilantro, season with salt and lime and set aside;
5. Remove meat and shred it, it should be falling apart;
6. Strain the consommé through the sieve as you squeeze all the vegetables;
7. Add some consome to the shredded meat for extra flavor;
8. To assemble dip the tortilla into the consommé, add shredded mozzarella, shredded meat and more mozzarella; sear until golden and charred on both sides and the cheese is melty;
9. Finish with onions and cilantro and serve with extra consommé for dipping and enjoy!