Quesabirria Tacos
Tender beef, melted cheese, and rich consommé, slow-cooked to perfection. Easy, flavorful, and irresistible
Equipment
- 1 crockpot
- blender or immersion blender
Ingredients
- 2-3 lbs boneless chuck roast
- 1 tbsp neutral frying oil
- 6 dried guajillo peppers
- 4 dried arbol peppers
- 4 dried japones chiles
- 2 medium white onion one is used for the crockpot, one for topping
- 5 cloves garlic
- 32 oz beef broth
- 1 14.5oz can fire roasted tomatoes
- 1/4 cup apple cider vinegar
- 3 bay leaves
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- salt and pepper
For Assembling the Tacos
- vegetable oil for frying
- white onion diced
- 1/2 cup cilantro chopped
- 2 cups shredded Oaxacan cheese
- lime wedges
- Corn tortillas
Instructions
- In a pan over medium-high heat, heat your neutral oil. Liberally salt and pepper both sides of roast and sear both sides until nice and brown, about 5 minutes per side.
- Add roast to crockpot along with all the remaining ingredients. Cook on low for 8 hours.
- After 8 hours, remove meat and shred. Remove bay leaves and discard.
- Using a blender or immersion blender, blend all the ingredients in the crockpot until smooth. Transfer back to crockpot to keep warm.
To Make the Tacos:
- Heat 1/2 tbsp vegetable oil over medium heat in a sauce pan.
- Dip tortilla into consome and lay flat on the pan
- To one half of the tortilla, add cheese, then shredded meat, a sprinkle of onion and cilantro. Fry for 2 minutes and then flip on side over to make a folded taco. Flip and fry 2 minutes more.
- Transfer to your plate and serve with a cup of consome, ENJOY