Step 1

Warm the griddle over medium-high. Add avocado oil.

Step 2

Season the beef with the Mexican blend, plus salt and pepper.

Step 3

Sear both sides until you get a good brown crust.

Step 4

Remove stems and seeds from the peppers, then put them in a pot with the other consommé ingredients.

Step 5

Bring the mix to a simmer for 10–15 minutes.

Step 6

Take it off the heat and let it cool for 15–20 minutes.

Step 7

Blend until smooth. Set aside.

Step 8

Slice the browned meat into large chunks.

Step 9

Put the pieces in a Dutch Oven. Strain the consommé over the meat.

Step 10

If the liquid doesn't cover the beef, add extra broth until it’s fully submerged.

Step 11

Cook on low for at least 2–3 hours, or until it shreds easily.

Step 12

Shred the meat, discard anything undesirable, and keep the consommé.

Step 13

Heat the Blackstone (or a pan on the stove) over medium-low.

Step 14

Dip corn tortillas in the oil that settles on top of the consommé, then lay them on the griddle.

Step 15

Put cheese across the whole tortilla and some shredded beef on one half. Add onions and cilantro if you want.

Step 16

Fold the empty half over, press lightly. Cook for 2–4 minutes, flip, and cook until crisp on the other side.

Step 17

Keep them warm in a foil pan on the side of the griddle, covered with foil.

Step 18

Plate the tacos with whatever extras you like (lettuce, sour cream, salsa, etc.).

Step 19

Serve with a small bowl of the consommé for dipping.