Quesabirria Tacos Recipe

Ingredients: 

• 1 lb (450g) beef chuck roast or beef brisket, trimmed of excess fat and cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 1-2 tablespoons vegetable oil
• Corn tortillas
• 2 cups shredded cheese (such as Oaxaca cheese, Monterey Jack, or mozzarella)
• Chopped cilantro and diced onion for garnish
• Lime wedges for serving

Instructions:

1. Prepare the Beef:
   • Season the beef chunks with salt and pepper.
   • In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef pieces until browned on all sides, about 4-5 minutes per side. Remove the beef from the skillet and set aside.
2. Make the Sauce:
   • In the same skillet, add a bit more oil if needed. Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.
   • Stir in the diced tomatoes, bay leaves, ground cumin, smoked paprika, and dried oregano. Cook for another 2-3 minutes.
   • Return the seared beef to the skillet. Pour in the beef broth until the meat is mostly covered.
   • Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 2-3 hours, or until the beef is tender and easily shreds with a fork.
3. Shred the Beef:
   • Once the beef is cooked, remove it from the skillet and shred it using two forks. Discard any excess fat.
4. Prepare the Consommé:
   • Strain the cooking liquid to remove any solids and create a flavorful consommé. Season the consommé with salt and pepper to taste.
5. Assemble the Tacos:
   • Heat a separate skillet over medium heat. Lightly toast the corn tortillas on both sides until slightly crisp.
   • Sprinkle shredded cheese onto one side of each tortilla and add a spoonful of the shredded beef on top.
   • Fold the tortillas in half to form tacos.
6. Serve:
   • Arrange the tacos on a serving platter. Serve with small bowls of the consommé for dipping.
   • Garnish with chopped cilantro, diced onion, and lime wedges on the side.