Garnachas de Rinconada Veracruz

2 Instructions

1. 1

   In a large pot, add the beef, onion, and garlic. Cover with water and bring to a boil to make the bone broth.

2. 2

   In a skillet, roast the guajillo tomatoes, garlic, and onion until slightly charred.

3. 3

   Add the guajillo chilis, chipotle chilis, cinnamon, allspice, cloves, and anise seeds to the skillet and toast for a few minutes until fragrant.

4. 4

   Pour in the bone broth to hydrate the mixture and let it simmer.

5. 5

   Once the beef is cooked, shred it finely.

6. 6

   Blend the roasted vegetables and spices with a bit of salt and additional bone broth if needed until smooth.

7. 7

   Strain the salsa back into the skillet and heat it through.

8. 8

   In a separate skillet, heat the lard until hot.

9. 9

   Spread the salsa generously on each tortilla and fry them in the hot lard until crispy.

10. 10

    Top each garnacha with shredded beef and serve hot.