Ingredients:

  • 4 large dried Guajillo Chiles (stems and seeds removed)
  • 1 large dried Ancho Chile (stems and seeds removed)
  • 4 medium Roma Tomatoes, halved
  • 1/2 medium White Onion, rough chop
  • 3 large Garlic Cloves, peeled
  • 4 cups low sodium Chicken Stock (or beef stock)
  • 1 teaspoon Mexican Oregano
  • 1/2 teaspoon ground Cumin
  • Salt and Black Pepper, to taste
  • 1.5 lbs Ground Beef (80/20 mix)
  • 1/4 cup White Onion, finely minced
  • 2 medium Garlic Cloves, minced
  • 1 Large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 1/2 teaspoon ground Cumin (for patties)
  • 1/2 teaspoon Dried Oregano (for patties)
  • 1 teaspoon Salt (for patties)
  • 1/2 teaspoon Black Pepper (for patties)
  • 3 tablespoons Neutral Oil (e.g., vegetable, canola)

Instructions:

  1. Briefly toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant (do not burn). Place chiles in a bowl and cover completely with boiling water. Let them soak and soften for 20 minutes.
  2. Sauté the 1/2 cup chopped onion and 3 garlic cloves until soft, about 5 minutes. Drain the softened chiles (discarding the soaking water). Combine the chiles, roasted tomatoes, sautéed aromatics, cumin, Mexican oregano, and 1 cup of chicken stock in a high-powered blender. Blend until absolutely smooth.
  3. Pour the blended mixture through a fine-mesh sieve into your large cooking pot, pressing the solids with a spoon to extract all the liquid flavour. Discard the remaining solids. Add the remaining 3 cups of stock to the pot. Bring the salsa to a low simmer and season well with salt and pepper. Keep warm.
  4. In a large mixing bowl, gently combine the ground beef, minced onion, minced garlic, egg, breadcrumbs, cumin, oregano, salt, and pepper. Mix only until just combined to prevent toughening the meat. Form the mixture into small, flat patties (approx. 2 inches in diameter and 1/2 inch thick). Place them on a lined sheet.
  5. Heat the neutral oil in a large skillet over medium-high heat. Working in batches, sear the tortitas for 2–3 minutes per side until deeply browned and sealed. They should not be cooked through at this stage.
  6. Carefully transfer the seared tortitas directly into the simmering salsa roja. Ensure the sauce mostly covers the patties. Cover the pot partially and let the tortitas simmer gently for 20 minutes, or until the meat is cooked through and tender (internal temperature reaches 165°F / 74°C).
  7. Taste the sauce and adjust seasoning as needed. Turn off the heat and let the dish rest for 5–10 minutes before serving. Garnish with crumbled cotija cheese and fresh cilantro.