Crispy Shredded Beef Tacos with Oaxaca Cheese, Onion, and Cilantro

Symptom check-in

POTS: I had dizziness every time I stood up today and my heart rate jumped fast today - I wanted something salty and substantial, so the seasoned beef, cheese, and salted tortillas worked well today.

Vestibular migraine: I had no vestibular migraine symptoms today - no vertigo, no nausea, and no light sensitivity.

Lupus: I had no rash, no body aches, no fever, and no nausea from my anti-rejection meds today.

Disorder safety check

Condition	Works?	Why
POTS	Yes	Beef, cheese, broth, and salted tortillas make this naturally sodium-heavy and filling
Vestibular migraine	Conditionally	Chile-heavy seasoning, onion, or aged cheese may bother some people; keep the spice mild if needed
Lupus	Neutral	This is more of a comfort/protein meal than an anti-inflammatory meal
Transplant context	Use care	Cook the beef thoroughly and use pasteurized cheese; wash cilantro and other produce carefully

Recipe

Ingredients

Makes about 10-12 tacos

For the shredded beef

• 2 lb beef chuck roast

• 1 tbsp olive oil

• 1 1/2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1 small white onion, roughly chopped

• 4 garlic cloves

• 2 cups low-sodium beef broth

• 1 bay leaf

For the red cooking sauce

• 3 dried guajillo chiles, stems and seeds removed

• 1 dried ancho chile, stems and seeds removed

• 1 cup hot water

• 1 small tomato, quartered

• 1/2 tsp cumin

• 1/2 tsp oregano

• Pinch of salt

For a milder vestibular-migraine version: use only 1-2 guajillos and leave out the ancho.

For the tacos

• 10-12 small corn tortillas

• 1 1/2 to 2 cups shredded Oaxaca, Monterey Jack, or mozzarella

• 1/2 white onion, finely diced

• 1/2 cup cilantro, finely chopped

• Salt

• Optional lime wedges

Steps

1. Prepare the dried chiles

1. Cut the stems from the guajillo and ancho chiles.

2. Slice them open and shake out as many seeds as possible.

3. Heat a dry skillet over medium heat.

4. Toast the chiles for about 15-20 seconds per side. Do not let them burn or the sauce will taste bitter.

5. Transfer the toasted chiles to a bowl.

6. Pour 1 cup hot water over them.

7. Let them soak for 15 minutes, until soft.

2. Season and sear the beef

1. Pat the chuck roast completely dry with paper towels.

2. Cut it into 3-4 large chunks so it cooks more evenly.

3. Season all sides with salt, pepper, cumin, oregano, smoked paprika, and garlic powder.

4. Heat olive oil in a Dutch oven or heavy pot over medium-high heat.

5. Add the beef without crowding the pan.

6. Sear for 3-4 minutes per side until you have a dark brown crust.

7. Remove the beef and place it on a plate.

Do not clean the pot. The browned pieces on the bottom are part of the flavor.

3. Blend the chile sauce

1. Drain the softened chiles but reserve some soaking water.

2. Add chiles to a blender with:

   • tomato

   • garlic

   • cumin

   • oregano

   • about 1/2 cup chile soaking water

3. Blend until completely smooth, about 45-60 seconds.

4. If the mixture is too thick to blend, add another splash of water.

For a smoother broth, pour the sauce through a fine-mesh strainer.

4. Build the braising liquid

1. Reduce the beef pot to medium heat.

2. Add the roughly chopped onion.

3. Cook 3-4 minutes, scraping the browned bits from the bottom.

4. Pour in the chile sauce.

5. Cook the sauce for 2 minutes, stirring.

6. Add 2 cups beef broth.

7. Add the bay leaf.

8. Return the seared beef and any juices on the plate to the pot.

9. The liquid should come roughly halfway to two-thirds up the meat. Add a little more broth if necessary.

5. Slow-cook the beef

Oven method

1. Heat oven to 325°F.

2. Cover the Dutch oven tightly.

3. Braise for 3-3 1/2 hours.

Stovetop method

1. Bring liquid to a very gentle simmer.

2. Cover.

3. Cook on low for about 3 hours, checking occasionally.

The beef is done when a fork goes through without resistance and the meat pulls apart easily.

6. Shred the meat

1. Remove beef from the pot and put it on a large plate.

2. Let it cool for about 5 minutes.

3. Use two forks to shred it into thin pieces.

4. Discard any large pieces of fat.

5. Remove and discard the bay leaf.

6. Spoon a few tablespoons of the cooking liquid over the shredded beef so it stays moist.

7. Taste the beef and add salt if needed.

Keep the remaining cooking liquid. You need the fat from the top for the tortillas.

7. Prepare the toppings

While the beef rests:

1. Finely dice the white onion.

2. Finely chop the cilantro.

3. Mix them together if you want the topping distributed evenly.

4. Shred the cheese.

5. Set everything beside the stove before you start frying tacos.

Once taco assembly starts, it moves quickly.

8. Prepare the tortillas

The orange tortillas in the photo come from the seasoned fat floating on top of the beef cooking liquid.

1. Let the cooking liquid sit for a few minutes.

2. You should see reddish-orange fat rise to the surface.

3. Spoon some of that fat into a shallow dish.

If there is not much fat, mix:

• 2 tbsp of the cooking liquid

• 1 tbsp neutral oil

• Lightly dip one side of each tortilla in the mixture.

You want it coated, not soaked.

9. Crisp the tacos

1. Heat a large skillet or griddle over medium heat.

2. Place a coated tortilla in the pan, coated side down.

3. Immediately sprinkle cheese over one half.

4. Add about 2-3 tbsp shredded beef.

5. Add a little onion and cilantro.

6. Let the tortilla cook open for 30-60 seconds, until the cheese begins melting.

7. Fold the tortilla over the filling.

8. Press gently with a spatula.

9. Cook 1-2 minutes until the bottom is crisp and browned.

10. Flip.

11. Cook another 1-2 minutes on the second side.

Repeat with the remaining tortillas.

Do not overcrowd the pan. Usually 2-3 tacos at a time is easiest.

10. Finish them

1. Move finished tacos to a plate.

2. Immediately sprinkle with a tiny pinch of salt while they are still hot.

3. Open each taco slightly and add more chopped onion and cilantro.

4. Serve with a small bowl of the warm beef cooking liquid for dipping if you want the full birria-style version.