Beef Birria Tacos (Quesabirria with Consomé Dip)
Slow-braised beef chuck and short rib shredded into warm chili-dipped corn tortillas with molten cheese, griddled until golden-crisp and served with steaming spiced consomé.
Ingredients
- • 1.5kg beef chuck roast and bone-in short ribs, cut into large chunks
- • 4 dried guajillo chillies, stemmed and seeded
- • 3 dried ancho chillies, stemmed and seeded
- • 2 dried chillies de árbol (for heat)
- • 1 large onion, quartered
- • 6 garlic cloves
- • 1 can (400g) fire-roasted diced tomatoes
- • 2 tbsp apple cider vinegar
- • 1 tsp Mexican oregano
- • 1/2 tsp ground cinnamon
- • 1 tsp cumin seeds
- • 4 cups beef bone broth
- • 16 small corn tortillas
- • 300g Oaxaca or Monterey Jack cheese, shredded
- • Chopped fresh coriander and diced white onions, to serve
Preparation Steps
Toast dried guajillo, ancho, and árbol chillies in a dry skillet for 1 minute; transfer to a bowl of boiling water and soak for 15 minutes until soft.
Blend rehydrated chillies with quartered onion, garlic cloves, roasted tomatoes, vinegar, oregano, cinnamon, cumin seeds, and 1 cup of soaking liquid into a smooth red adobo sauce.
Season beef chunks with salt and sear in a Dutch oven; pour the blended adobo sauce and beef broth over the meat; cover and braise gently on low heat for 3 hours until beef falls apart effortlessly.
Remove beef and shred finely with two forks; skim the rich red chili oil from the top of the broth into a bowl; keep the remaining rich beef consomé piping hot.
Dip a corn tortilla into the reserved red chili oil, place in a hot flat skillet, sprinkle with shredded Oaxaca cheese and braised beef, fold into a half-moon taco, and fry for 2-3 minutes per side until crispy and cheese melts.
Serve hot crispy quesabirria tacos with a bowl of hot consomé for dipping, garnished with fresh coriander, diced onions, and lime wedges.