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Crispy Quesabirria Tacos Recipe with Rich Consommé

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A delicious recipe for crispy quesabirria tacos featuring slow-cooked beef, melty cheese, and a rich consommé for dipping. Perfect for casual gatherings and taco nights.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into large chunks
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 large white onion, quartered
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • 12 corn tortillas
  • 2 cups Oaxaca cheese or mozzarella, shredded
  • Vegetable oil or lard, for frying
  • Optional garnishes: chopped white onion, fresh cilantro leaves, fresh lime wedges, radish slices

Instructions

  1. Prepare the Chili Sauce: Toast the dried guajillo and ancho chilies in a dry pan over medium heat for 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened. Drain and transfer to a blender along with the quartered onion, garlic cloves, cumin seeds, oregano, and a pinch of salt. Blend until smooth, adding a splash of beef broth to help it along. Set aside.
  2. Cook the Beef: Season the beef chunks generously with salt and pepper. Heat a tablespoon of oil in your Dutch oven over medium-high heat and brown the beef in batches to create a deep crust—about 4 minutes per side. Remove and set aside. Pour the chili sauce into the pot, scraping up browned bits from the bottom. Add the beef back in along with bay leaves, beef broth, and apple cider vinegar. Bring to a simmer, cover, and cook on low heat for 2 hours until the beef is tender and shreddable. Stir…
  3. Strain and Reserve Consommé: Remove the beef and bay leaves. Strain the cooking liquid through a fine mesh sieve into a bowl or pot. This consommé is your dipping sauce—rich, spicy, and flavorful.
  4. Shred Beef: Using two forks, shred the beef into bite-sized pieces. Mix some of the reserved consommé back into the shredded meat for extra juiciness.
  5. Assemble Tacos: Heat a large skillet over medium heat and add a small amount of oil. Dip a corn tortilla briefly into the consommé (about 1 second per side), then place it in the skillet. Sprinkle a generous handful of shredded Oaxaca cheese evenly over the tortilla. Add a layer of the shredded beef on top. Top with a little more cheese, then place another dipped tortilla over the filling to form a taco.
  6. Cook Tacos: Cook each side for 3-4 minutes until the tortillas are crisp and golden, and the cheese inside is melted. Use tongs to flip carefully. Transfer cooked tacos to a plate lined with paper towels to drain excess oil.
  7. Serve: Serve immediately with warm consommé in small bowls for dipping. Garnish tacos with chopped onion, cilantro, and a squeeze of fresh lime if desired.

Notes

Keep the consommé warm on low heat while frying tacos to maintain dipping temperature. If consommé thickens, stir in beef broth or water to loosen. Do not overcrowd the pot when browning beef to ensure proper searing. Use cast iron skillet for best crispiness. Dip tortillas briefly in consommé before frying to keep tacos juicy inside and crispy outside.

Nutrition

Keywords: quesabirria tacos, crispy tacos, consommé, beef tacos, Mexican street food, slow-cooked beef, cheesy tacos

Find it online: https://grubella.com/crispy-quesabirria-tacos-recipe-with-rich-consomm-e-easy-step-by-step-guide/