Quesabirria Beef Tacos with Consommé

Serves 4 · 25 min prep · 195 min cook

Ingredients

• 2 lb beef chuck roast
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 chipotle peppers in adobo
• 1 large white onion
• 6 garlic cloves
• 3 cups beef broth
• 2 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 12 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup chopped fresh cilantro
• 1 lime lime wedges
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil

Instructions

1. 1Trim excess fat from the chuck roast and cut into 3-inch chunks. Season all sides generously with salt and the black pepper.
2. 2Stem and seed the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 30–45 seconds per side until fragrant but not blackened, then transfer to a bowl and cover with hot water for 15 minutes to soften.
3. 3In a blender, combine the drained chiles, chipotles, half the onion (roughly chopped), garlic, vinegar, cumin, oregano, remaining salt, and beef broth. Blend until completely smooth, about 1 minute.
4. 4Heat oil in a large Dutch oven over medium-high heat. Sear the beef chunks in batches until deeply browned on all sides, 3–4 minutes per side. Return all beef to the pot.
5. 5Pour the chile puree over the beef, add the remaining broth and bay leaves, and bring to a simmer. Cover, reduce heat to low, and braise for 2 1/2 to 3 hours until the beef shreds easily with a fork.
6. 6Remove beef to a board, shred with two forks, and discard any large fat pieces. Skim excess fat from the surface of the cooking liquid (consommé) and keep it warm; taste and adjust salt. Stir a ladle of consommé back into the shredded beef to keep it juicy.
7. 7Heat a large cast-iron skillet or griddle over medium heat. Lightly dip each tortilla in the surface fat of the consommé, then place on the skillet. Sprinkle with cheese, add a generous pile of shredded beef on one half, and fold. Cook 2–3 minutes per side until the tortilla is crisp and cheese is melted and gooey.
8. 8Serve the quesabirria immediately with small bowls of hot consommé for dipping, plus diced remaining onion, chopped cilantro, and lime wedges. Squeeze lime over the tacos just before eating.