This is a homemade version of the famous dipping tacos, combining tender beef, a rich red sauce, and a creamy cheese sauce, all wrapped in crispy flour tortillas. Perfect for taco lovers craving bold flavors!
Ingredients
For the Meat:
🥩 2 lbs beef chuck
🧅 ¼ onion
🧄 2 garlic cloves
🌿 2 bay leaves
🧂 Salt, to taste
🧂 Black pepper, to taste
For the Red Sauce:
🌶️ 6 guajillo peppers, seedless
🌶️ 2 ancho peppers, seedless
🧄 2 garlic cloves
🌶️ 1 tsp paprika
🧅 1 tsp onion powder
🧄 1 tsp garlic powder
🌿 1 tsp Mexican oregano
🧂 ½ tsp ground cumin
🧂 2 tsp salt
🧂 1 tsp black pepper
For the Cheese Sauce:
🧀 10 oz sharp cheddar cheese
🥛 2 cups milk
🌶️ ⅓ cup juice from pickled jalapeños
🧈 5 tbsp melted butter
🌾 ¾ cup all-purpose flour
For Assembling:
🌮 Flour tortillas
🧀 Sliced Colby cheese
Equipment
• Large pot
• Blender
• Griddle
• Fine mesh strainer
• Mixing spoon
Prep Time
30 minutes
Cook Time
90 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 450
• Protein: 25g
• Carbohydrates: 28g
• Fat: 28g
Instructions
1. Cook the Meat
o In a large pot, add the beef chuck, onion, garlic, bay leaves, salt, and pepper. Cover with water and bring to a boil.
o Reduce heat to medium, cover, and cook for about 60 minutes, or until the beef is tender and easy to shred.
o Shred the beef with a fork and set aside. Mix the shredded beef with 1 cup of the prepared red sauce.
2. Prepare the Red Sauce
o In a pot, add the guajillo and ancho peppers (seeds and stems removed) and garlic. Cover with water, bring to a boil, and cook for 20 minutes.
o Allow the mixture to cool, then blend the peppers, garlic, and the cooking water with paprika, onion powder, garlic powder, oregano, cumin, salt, and black pepper.
o Strain the sauce through a fine mesh strainer, using a spoon to press out the liquid. Discard the skins and seeds.
3. Make the Cheese Sauce
o In a pot over low heat, combine the cheese and milk. Stir occasionally until the cheese melts completely.
o Mix the melted butter with flour to form a paste, then stir it into the cheese mixture to thicken the sauce. Add the pickled jalapeño juice for extra flavor. Stir well to avoid burning.
4. Assemble the Tacos
o Heat a griddle over medium heat. Warm the flour tortillas, then add a slice of Colby cheese to each side of the tortilla.
o Add a portion of the shredded beef on top of one side. When the cheese on the bottom becomes crispy, fold the tortilla in half to create the taco.
5. Serve
o Serve the tacos warm with the red sauce and cheese sauce for dipping.
Cooking and Serving Tips
• Variations: Add toppings like chopped onions, cilantro, or pickled jalapeños for extra flavor.
• Serving Suggestions: Pair with a side of Mexican rice or refried beans for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a griddle before serving.
Enjoy your Dipping Tacos—a savory, cheesy delight! 🌮🧀🌶️