Quesabirria Tacos with Consomé
Equipment
Ingredients
Meat
beef chuck roast (cubed)
1.5 kg
Broth
white onion (quartered)
2 pcs
garlic cloves (peeled)
6 pcs
roma tomatoes (quartered)
4 pcs
dried guajillo chilies (seeded)
6 pcs
dried ancho chilies (seeded)
3 pcs
beef broth
1.5 L
bay leaves
3 pcs
ground cumin
2 tsp
dried oregano
1 tsp
salt
2 tsp
Assembly
corn tortillas
12 pcs
oaxaca cheese (shredded)
300 g
white onion (finely diced)
1 pcs
fresh cilantro (chopped)
1 bunch
Instructions
Prepare the chilies
Remove seeds from dried chilies and briefly toast in a dry pan to release their oils.
Build the broth base
In a large pot, combine beef broth, quartered onions, tomatoes, garlic, toasted chilies, bay leaves, cumin, oregano, and salt.
Cook the beef
Add cubed beef chuck to the pot, reduce heat, cover, and simmer until the meat is fork-tender.
Shred the beef
Remove beef from the broth, shred with two forks, then return shredded meat to the pot to absorb flavors.
Assemble the tacos
Heat a skillet, dip corn tortillas in the consomé, fill with shredded beef and cheese, then fry until crispy and golden.
Garnish and serve
Serve tacos hot with diced onion, chopped cilantro, and a side of hot consomé for dipping.
Original recipe
Storage
Store consomé and shredded beef separately; reheat together for best flavor
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