Quesabirria Tacos with Consomé
Equipment
Ingredients
Meat
beef chuck roast (cubed)
1.5 kg
Consomé
dried guajillo chiles (seeded)
6 pcs
dried ancho chiles (seeded)
3 pcs
white onion (quartered)
1 pcs
garlic cloves (peeled)
6 pcs
roma tomatoes (halved)
2 pcs
beef broth
1 L
bay leaves
3 pcs
cinnamon stick
1 pcs
Mexican oregano
1 tsp
ground cumin
1 tsp
kosher salt
2 tsp
black pepper
1 tsp
Tacos
corn tortillas
12 pcs
mozzarella cheese (shredded)
300 g
white onion (diced)
1 pcs
fresh cilantro (chopped)
1 bunch
lime wedges
4 pcs
Instructions
Prepare the chiles
Remove stems and seeds from dried guajillo and ancho chiles, then soak in hot water for 15 minutes until softened.
Blend the sauce
Blend soaked chiles with onion, garlic, tomatoes, oregano, cumin, salt, and pepper until smooth.
Sear the meat
Heat oil in a large pot and sear beef chunks on all sides until browned.
Cook the birria
Add blended chile sauce, beef broth, bay leaves, and cinnamon stick to the pot with seared meat. Bring to a boil, then reduce to low and simmer for 3 hours until meat is tender.
Shred the meat
Remove meat from pot and shred with two forks. Reserve the consomé broth for dipping.
Assemble quesabirria
Heat tortillas on a griddle, add shredded birria meat and mozzarella cheese, fold and cook until crispy and cheese is melted.
Serve with garnishes
Serve hot quesabirria tacos with diced onion, cilantro, lime wedges, and hot consomé for dipping.
Original recipe
Storage
Store meat and consomé separately. Reheat meat in consomé to keep moist. Tortillas best fresh.
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