Beef Birria Quesatacos
Equipment
Ingredients
Meat & Broth
chuck roast
1.8 kg
bay leaves
4 piece
oregano
1 tsp
cinnamon
0.5 tsp
onion powder
1.5 tsp
garlic powder
1.5 tsp
salt
1.5 tsp
black peppercorns
1 tbsp
rosemary
2 sprig
thyme
2 sprig
chicken bouillon cubes
2 piece
beef broth
470 ml
Blender Sauce
tomato paste
2 tbsp
tomato
1 piece
garlic
5 clove
onion
0.5 piece
garlic powder
1 tsp
onion powder
1 tsp
oregano
0.5 tsp
salt
0.25 tsp
black pepper
0.25 tsp
guajillo peppers
3 piece
ancho peppers
2 piece
arbol peppers
1.5 piece
Instructions
Prepare the meat and aromatics
Cut the chuck roast into large chunks and gather all spices and herbs for the braise.
Make the birria sauce
Blend tomato paste, tomato, garlic, onion, spices, and dried chilies with water until smooth.
Braise the beef
Combine beef, bay leaves, oregano, cinnamon, onion and garlic powders, salt, peppercorns, rosemary, thyme, bouillon cubes, broth, water, and blended sauce in a heavy pot. Cover and simmer on low for 3–4 hours until meat is fork-tender.
Shred the beef
Remove the cooked meat from the pot, shred with two forks, then return it to the rich consommé.
Assemble quesatacos
Dip corn tortillas in the consommé, fill with shredded beef and cheese, then fry until crispy and melty.
Original recipe
Storage
Store consommé and shredded meat separately for best texture when reheating
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