These trendy tacos are famous for a reason. Beef is slow-cooked in a rich chili broth (consomé) until tender, then shredded/chopped. The corn tortillas are dipped in the fat from the top of the broth, filled with meat and cheese, and griddled until crispy. Served with a side of the consomé for dipping.
0 of 15 ingredients checked
15 items
Make the Adobo: in a dry pan for 1-2 minutes. Boil in water for 10 minutes until soft. Blend chiles with onion, garlic, roma tomatoes, spices, apple cider vinegar, and a splash of soaking water until smooth.
Cook the Meat: Season beef chuck and beef short ribs with salt. Place in a large pot. Pour the chile sauce over the meat and add beef stock to cover. Bring to a boil, then heat to low. Cover and for 3 to 3.5 hours.
Prep for Tacos: Remove meat from broth (consomé). Discard bones. Chop the meat roughly. Skim the bright red fat from the top of the consomé into a small bowl - this is 'gold'. the white onion for garnish.
Assemble Quesabirria: Heat a griddle or cast iron skillet. Dip a corn tortillas into the reserved red fat. Place on griddle. Top with Oaxaca cheese and chopped meat. Fold over like a quesadilla.
Fry: Cook on both sides until the tortilla is crispy red and cheese is melted. Repeat for all tacos.
Serve: Serve tacos hot with a side bowl of the hot consomé topped with white onions, cilantro, and squeeze of lime. Dip the taco in the broth before each bite.
