Food Halls, More Birria, Ramen, Pork Belly, Cubans, and Rum in this Weeks Orlando Food Adventure

Ingredients

• 2 lb Beef Chuck Roast (trimmed of excess fat, cut into 2‑inch cubes)
• 4 cup Beef Broth (low‑sodium)
• 1 large Onion (diced)
• 4 pieces Garlic Cloves (minced)
• 2 pieces Bay Leaf (whole)
• 1 tsp Black Peppercorns (whole)
• 1 tsp Cumin Powder (ground)
• 1 tsp Chili Powder (mild)
• 1 tsp Salt (to taste)
• 8 pieces Large Flour Tortillas (10‑inch, soft, for double‑cheese stack)
• 2 cup Shredded Cheese (Mozzarella or Monterey Jack, grated)
• 1 small Red Onion (thinly sliced for garnish)
• ½ tsp Ground Cinnamon (for garnish)
• 2 tbsp Olive Oil (for searing)

Instructions

1. Season and Prepare Beef

   Pat the beef cubes dry, season generously with salt, pepper, cumin, and chili powder. Set aside.

   Time: PT15M

2. Chop Aromatics

   Dice the onion, mince the garlic, and have the bay leaves ready.

   Time: PT10M

3. Sear the Beef

   Heat olive oil in a Dutch oven over medium‑high heat. Working in batches, sear the beef cubes until browned on all sides, about 3‑4 minutes per batch. Remove and set aside.

   Time: PT10M

   Temperature: medium-high

4. Braise the Beef

   Return the seared beef to the pot, add diced onion, garlic, bay leaves, peppercorns, and pour in the beef broth until the meat is just covered. Bring to a gentle simmer, then lower the heat to maintain a low simmer (around 190°F). Cover and braise for 16 hours, or until the meat falls apart easily.

   Time: PT16H

   Temperature: low simmer (≈190°F)

5. Shred the Beef

   Remove the pot from heat. Using two forks, shred the beef into bite‑size pieces. Discard bay leaves and peppercorns.

   Time: PT5M

6. Prepare the Consommé Dip

   Strain the braising liquid into a saucepan, discarding solids. Bring to a boil, then reduce over medium heat until the volume halves and the sauce thickens to a glossy, deep‑red consistency, about 15 minutes.

   Time: PT15M

   Temperature: medium

7. Make Double‑Cheese Tortillas

   Heat a clean skillet over medium heat. Place one tortilla in the pan, sprinkle a generous layer of shredded cheese over it, then top with a second tortilla. Cook until the cheese melts and the bottom tortilla is lightly golden, about 2‑3 minutes per side. Repeat to make four double‑cheese stacks.

   Time: PT5M

   Temperature: medium

8. Assemble the Tacos

   Place a mound of shredded beef onto each double‑cheese tortilla stack, fold the tortillas over the filling, and drizzle with the hot consommé dip. Garnish with thinly sliced red onion and a light dusting of ground cinnamon.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g