Shared recipe

Crispy Birria Quesatacos with Dipping Consommé

4 servings5 / 5MexicanBeefStreet FoodComfort Food

Chuck roast braised until it falls apart in a smoky guajillo and ancho chile broth, shredded, folded into consommé-dipped tortillas with oaxaca cheese and fried crisp in the rendered fat. Served with a bowl of the consommé for dunking.

Free account. Saves to your personal cookbook.

Time

Prep: 20min
Cook: 1h40m
Total: 2h

Nutrition

per serving

Calories: 859
Protein: 53.9g
Carbs: 47.1g
Fat: 49.6g

One serving: 2 tacos and 1/2 cup consommé

Instructions

The Braise

Toast dried chiles in a dry skillet until fragrant, then soak in hot water for 15 minutes.
In a blender, combine soaked chiles, tomato, onion, garlic, cinnamon, and cloves. Blend until completely smooth.
Sear beef chunks in a large pot until browned. Pour in blended chile sauce and beef broth. Add bay leaves.
Simmer covered for 90 minutes or until beef is fork-tender. Shred the beef, discard bay leaves, and skim the surface of the consommé.

Quesatacos Assembly

Heat a non-stick skillet over medium-high heat. Lightly dip each tortilla into the top of the consommé to coat with flavor/color.
Place tortillas in skillet, top with shredded beef and a sprinkle of oaxaca cheese.
Fold tortillas over and cook until cheese is melted and exterior is crispy.
Serve tacos with a side bowl of hot consommé topped with fresh onion, cilantro, and a squeeze of lime.

See every step

Save this recipe to a free CookEase account to unlock the full method.

Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Skim the fat: As the consommé simmers, use a spoon or paper towel to skim excess surface fat, but reserve a tablespoon of that vibrant red oil to brush onto your tortillas before pan-frying.

Tip 2 of 2

Bloom your spices: Toast the cinnamon and cloves in a dry pan for 30 seconds before blending with the rehydrated chiles to amplify their aromatic profile.

Source

MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

Comments

No comments yet. Be the first!