Quesabirria Tacos

250 mins
Serves 1
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Directions

  1. 1Thoroughly season beef chuck and short rib with salt and pepper.
  2. 2Thoroughly season beef chuck and short rib with salt and pepper.
  3. 3Thoroughly season beef chuck and short rib with salt and pepper.
  4. 4Clean and deseed guajillo and ancho chiles.
  5. 5Clean and deseed guajillo and ancho chiles.
  6. 6Clean and deseed guajillo and ancho chiles.
  7. 7Sear the beef in batches until browned on all sides.
  8. 8Sear the beef in batches until browned on all sides.
  9. 9Sear the beef in batches until browned on all sides.
  10. 10Sauté onions and garlic until translucent.
  11. 11Sauté onions and garlic until translucent.
  12. 12Sauté onions and garlic until translucent.
  13. 13Add tomatoes and stir-fry before adding deseeded chiles and arbol chiles.
  14. 14Add tomatoes and stir-fry before adding deseeded chiles and arbol chiles.
  15. 15Add tomatoes and stir-fry before adding deseeded chiles and arbol chiles.
  16. 16Cook chiles for 5 minutes, then cover with water and simmer for 15–20 minutes.
  17. 17Cook chiles for 5 minutes, then cover with water and simmer for 15–20 minutes.
  18. 18Cook chiles for 5 minutes, then cover with water and simmer for 15–20 minutes.
  19. 19Add contents to a blender with vinegar, cumin, and Mexican oregano. Blend until smooth.
  20. 20Add contents to a blender with vinegar, cumin, and Mexican oregano. Blend until smooth.
  21. 21Add contents to a blender with vinegar, cumin, and Mexican oregano. Blend until smooth.
  22. 22Toast cinnamon, coriander, peppercorns, and cloves. Add toasted spices and bay leaves to a spice bag.
  23. 23Toast cinnamon, coriander, peppercorns, and cloves. Add toasted spices and bay leaves to a spice bag.
  24. 24Toast cinnamon, coriander, peppercorns, and cloves. Add toasted spices and bay leaves to a spice bag.
  25. 25Add beef, spice bag, beef stock, and blended chiles (using a strainer) to a pot.
  26. 26Add beef, spice bag, beef stock, and blended chiles (using a strainer) to a pot.
  27. 27Add beef, spice bag, beef stock, and blended chiles (using a strainer) to a pot.
  28. 28Simmer low and slow for 4–5 hours until beef is tender.
  29. 29Simmer low and slow for 4–5 hours until beef is tender.
  30. 30Simmer low and slow for 4–5 hours until beef is tender.
  31. 31Season with salt, remove spices and beef, then shred beef, adding consommé to keep it juicy.
  32. 32Season with salt, remove spices and beef, then shred beef, adding consommé to keep it juicy.
  33. 33Season with salt, remove spices and beef, then shred beef, adding consommé to keep it juicy.
  34. 34Dip tortillas in consommé fat and pan-fry with Oaxaca cheese, shredded beef, onions, and cilantro. Fold and serve with consommé and limes.
  35. 35Dip tortillas in consommé fat and pan-fry with Oaxaca cheese, shredded beef, onions, and cilantro. Fold and serve with consommé and limes.
  36. 36Dip tortillas in consommé fat and pan-fry with Oaxaca cheese, shredded beef, onions, and cilantro. Fold and serve with consommé and limes.

Ingredients

  • 4 tbsp neutral oil
  • 4 tbsp neutral oil
  • 4 tbsp neutral oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 2 lbs beef chuck roast
  • 2 lbs beef chuck roast
  • 2 lbs beef chuck roast
  • 3 lbs beef short rib
  • 3 lbs beef short rib
  • 3 lbs beef short rib
  • 1 onion
  • 1 onion
  • 1 onion
  • 10 garlic cloves
  • 10 garlic cloves
  • 10 garlic cloves
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 12 guajillo chiles
  • 12 guajillo chiles
  • 12 guajillo chiles
  • 6 ancho chiles
  • 6 ancho chiles
  • 6 ancho chiles
  • 3 arbol chiles
  • 3 arbol chiles
  • 3 arbol chiles
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 2 tsp Mexican oregano
  • 2 tsp Mexican oregano
  • 2 tsp Mexican oregano
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 tbsp coriander
  • 1 tbsp coriander
  • 1 tbsp coriander
  • 1 tbsp black peppercorns
  • 1 tbsp black peppercorns
  • 1 tbsp black peppercorns
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 2 liters beef stock
  • 2 liters beef stock
  • 2 liters beef stock
  • 0 corn tortillas
  • 0 corn tortillas
  • 0 corn tortillas
  • 0 Oaxaca cheese
  • 0 Oaxaca cheese
  • 0 Oaxaca cheese
  • 0 onions
  • 0 onions
  • 0 onions
  • 0 cilantro
  • 0 cilantro
  • 0 cilantro
  • 0 limes
  • 0 limes
  • 0 limes

Equipment

large potbaking sheettongsscissorsblendersmall bowlstrainerknifecutting boardsmall pan
Quesabirria Tacos | Clip Recipe