Authentic Quesabirria Tacos with Consome
Authentic quesabirria tacos made with tender beef, rich consome, and crispy, cheese-filled corn tortillas. Each taco is dipped in flavorful broth oil and pan-fried until golden, then served with a savory dipping sauce. A true restaurant-style favorite made at home.
Servings: 12 tacos
Calories: 315kcal
Equipment
- 6 qt Stainless Steel Dutch Oven
- Fine mesh strainer
Ingredients
- 8 dried guajillo chilies
- 1 medium white onion quartered.
- 1 whole garlic bulb
- 3 pounds chuck roast
- 1 teaspoon whole cumin
- 1 teaspoon whole coriander
- ½ teaspoon whole peppercorns
- 5 whole cloves
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 teaspoon salt or to taste
- 4 cups beef broth
- 4 cups water
- 4 tomatoes quartered
For the Consome (Birria Sauce):
- cup Reserved cooking liquid from the Birria calculate 3-4 oz per person
- ¼ cup chopped cilantro
- ½ medium white onion finely chopped
For Assembling Tacos:
- 12 Corn tortillas regular size
- 12 oz grated Oaxaca cheese
- 2 tablespoon cilantro chopped
- ½ medium white onion finely chopped.
- Lime wedges
Instructions
- Prepare the Ingredients: Remove the seeds from 8 guajillo chilies. Peel and chop one onions. Cut the top off a whole garlic bulb and remove the loose outer skin.8 dried guajillo chilies, 1 medium white onion, 1 whole garlic bulb
- Grind together cumin, coriander, peppercorns, cloves, and oregano until it's a fine powder.1 teaspoon whole cumin, 1 teaspoon whole coriander, ½ teaspoon whole peppercorns, 5 whole cloves, 1 teaspoon dried oregano
- Cut your beef into large pieces.3 pounds chuck roast
- Cook the Birria: In a large pot, put the beef, guajillo chilies, chopped onion, garlic, bay leaves, the ground spice mix, some salt, beef broth, and water. Simmer on high heat for about 30 minutes.3 bay leaves, 1 teaspoon salt, 4 cups beef broth, 4 cups water
- Put the quartered tomatoes in a blender with the guajillo chilies, onion, garlic cloves (removed them from the bulb), and about half a cup of the broth from the cook pot. Blend until smooth.4 tomatoes
- Strain this blended sauce and add it back to the broth in the pot.
- Continue cooking for 3 hours on low-medium heat, with the lid slightly covering the pot and stirring every 30 minutes
- Make the Consome: Take the reserved cooking liquid and mix it with the finely chopped cilantro and diced onions in a bowl to create a flavorful consome.cup Reserved cooking liquid from the Birria, ¼ cup chopped cilantro, ½ medium white onion
- Assemble the Tacos: Shred the Oaxaca cheese and set aside in a bowl. Monterey Jack is the best substitute if you can't find Oaxaca.12 oz grated Oaxaca cheese
- When the meat is very tender, take it out of the pot and shred it up in a bowl using two forks.
- Remove the oil that's floating on top of the broth with a spoon and put it on a plate.
- Dip your tortillas in this oil and then add cheese and beef to each tortilla.12 Corn tortillas
- In a pan with a bit of the oil, cook the tacos on medium heat for about 1 minute, then fold in half.
- Cook the folded tacos for another minute on each side until they're golden brown. Repeat for all the tacos.
- Garnish: Chop the onion and cilantro, and cut the limes into wedges. Garnish and serve with consome for dipping.2 tablespoon cilantro, ½ medium white onion, Lime wedges
Notes
- Take time with the simmer: This is where the flavor develops and the beef becomes tender. Rushing it will show.
- Strain the sauce well: This keeps the consome smooth and removes any tough bits from the chiles.
- Use enough oil on tortillas: Use the orange-tinted oil from the top of the broth. This is what gives the tacos their signature color and crispy finish.
- Don’t overcrowd the pan: Cook in batches so the tacos crisp up instead of steaming.
- Serve immediately: These are best right off the skillet while the tortillas are still crisp.
Nutrition
Calories: 315kcal | Carbohydrates: 16g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 825mg | Potassium: 441mg | Fiber: 3g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
