Entree: Mexico – Sonora | Northern Mexico – Tortillas de Harina con Carne Deshebrada (Flour Tortillas with Shredded Beef)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 3 hrs 30 min

Additional 30 min

Total 4 hrs 10 min

Ingredients

- For the braised beef:
  - 1 beef chuck roast, boneless, approx. 3 lb (1.4 kg)
  - 2 tbsp (30 ml) vegetable oil
  - 1 medium white onion, halved and sliced, about 8 oz (225 g)
  - 6 garlic cloves, peeled
  - 3 dried guajillo chiles, stems and seeds removed, about 10 g (adjust for heat)
  - 3 medium roma tomatoes, about 10 oz (300 g)
  - 2 cups (480 ml) beef broth
  - 1 bay leaf
  - 1 tsp (2 g) ground cumin
  - 1 tsp (1 g) dried Mexican oregano
  - 1 tsp (6 g) kosher salt, plus more to taste
  - 1/2 tsp (1 g) freshly ground black pepper
  - 2 tbsp (30 ml) apple cider vinegar or fresh lime juice
- For the Sonoran flour tortillas (yields about 12 large tortillas, ~10–12 in / 25–30 cm):
  - 4 cups (500 g) all-purpose flour
  - 1 1/2 tsp (7 g) baking powder
  - 2 tsp (12 g) fine salt
  - 1/2 cup (115 g) lard (or vegetable shortening)
  - 1 1/4 cups (300 ml) warm water (about 100–110°F / 38–43°C)
  - Extra flour for dusting
- Accompaniments and finishing:
  - 2 cups (520 g) prepared refried pinto beans, warmed
  - 2 tbsp (30 ml) vegetable oil or lard for sautéing
  - 2 poblano or green bell peppers, roasted, peeled, and sliced, about 10 oz (300 g)
  - 1 medium white onion, sliced into rings for charring, about 8 oz (225 g)
  - 1 cup (150 g) quick pickled red onion (see below)
  - 2 ripe avocados, sliced
  - 1/2 cup (15 g) fresh cilantro leaves, chopped
  - 2 limes, cut into wedges
  - Salsa of choice (red or green), about 1 cup (240 ml)
- For quick pickled red onion:
  - 1 medium red onion, thinly sliced, about 6 oz (170 g)
  - 1/2 cup (120 ml) white vinegar
  - 1/2 cup (120 ml) water
  - 1 tbsp (15 g) sugar
  - 1 tsp (6 g) salt

Instructions

Short Description:
Large, thin Sonoran flour tortillas filled with slow-braised, spice‑forward shredded beef and served with warm refried beans, charred peppers and onions, pickled red onion, avocado, cilantro and lime. This is a complete, family-style main course.

Regional Notes:
This Sonoran version uses the region's signature large, thin flour tortillas made with lard and a slow-cooked beef chuck braised with local spices (guajillo chile, Mexican oregano, cumin). The tortillas are thinner and larger than central Mexican versions, and the beef is braised until fork-tender and richly flavored rather than quickly grilled.

1. Prepare the braising sauce: Toast the guajillo chiles in a dry skillet over medium heat 10–20 seconds per side until fragrant but not burned. Rehydrate in hot water for 15 minutes. Meanwhile char the roma tomatoes directly over a gas flame or under broiler until skin is blackened; peel if desired.
2. Make chile-tomato purée: Drain chiles and put into a blender with tomatoes, 2 garlic cloves, 1/2 cup (120 ml) of the beef broth and a pinch of salt. Blend to a smooth purée and set aside.
3. Season and sear the roast: Pat the beef dry and season all over with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until well browned. Remove roast and set aside.
4. Sweat aromatics: In the same pot add the sliced onion and remaining garlic cloves; cook over medium heat until softened and lightly browned, about 6–8 minutes. Stir in ground cumin and dried oregano and cook 30 seconds.
5. Assemble braise: Return the roast to the pot. Pour in the chile-tomato purée and the remaining beef broth to come about halfway up the roast. Add the bay leaf. Bring to a gentle simmer, then cover and move to a 300°F (150°C) oven, or reduce heat to very low on the stovetop and simmer gently. Braise until fork-tender, about 3–3 1/2 hours.
6. Quick-pickled red onion: While the beef cooks, put sliced red onion in a heatproof jar. Heat vinegar, water, sugar and salt until sugar dissolves, pour over onions, cool to room temperature and refrigerate at least 30 minutes.
7. Make the tortilla dough (can be done while beef braises): In a large bowl whisk together flour, baking powder and salt. Cut the lard into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add warm water and mix until a soft, slightly sticky dough forms. Turn onto a lightly floured surface and knead briefly until smooth, about 2 minutes. Cover and let rest 20–30 minutes.
8. Shred the beef: When the roast is tender, remove it from the braising liquid to a cutting board and shred with two forks, discarding any excess fat or gristle. Strain the braising liquid into a saucepan, skim fat, then simmer the liquid until reduced to a thick sauce (about 10–15 minutes). Return shredded beef to the sauce and toss to coat; finish with 2 tbsp (30 ml) apple cider vinegar or lime juice and adjust salt to taste.
9. Form and cook tortillas: Divide the rested dough into 12 equal pieces (about 2.5–3 oz / 70–85 g each). Roll each into a smooth ball. On a lightly floured surface, roll each ball as thin as possible into a 10–12 inch (25–30 cm) circle. Heat a cast-iron skillet or comal over medium-high heat until very hot. Cook each tortilla 30–45 seconds per side (a few brown spots) until puffed and cooked through. Keep warm wrapped in a clean kitchen towel.
10. Char peppers and onions: While tortillas are cooking, heat 2 tbsp (30 ml) oil in a skillet. Sear the onion rings and roasted-sliced poblanos until warmed and slightly caramelized, about 3–5 minutes.
11. Warm beans and assemble plating: Heat refried beans until warm. To serve, spread a spoonful of beans on a warm tortilla, add 2–3 tbsp (30–45 g) shredded beef, top with charred onion and pepper, pickled red onion, avocado slices, cilantro and a squeeze of lime. Offer salsa on the side.
12. Serve family-style: Keep tortillas wrapped in a towel on the table so diners can assemble tacos to taste. Leftover shredded beef keeps well refrigerated up to 3 days and reheats gently with a splash of broth.