Target: 6 × 4 inches · landscape

Beef Birria Quesatacos

310 min · 8 servings

Ingredients

□ 3 lb beef chuck roast, cut into 3-inch pieces

□ 2 lb bone-in beef short ribs

□ 6 dried guajillo chiles, stemmed and seeded

□ 3 dried ancho chiles, stemmed and seeded

□ 1 lb Roma tomatoes, quartered

□ 1 medium white onion, quartered

□ 1 cup finely diced white onion, for serving

□ 8 garlic cloves, peeled

□ 2 tbsp apple cider vinegar

□ 2 tsp kosher salt, plus more to taste

□ 1 tsp black peppercorns

□ 1 tsp dried Mexican oregano

□ 1 tsp ground cumin

□ 1/4 tsp ground cloves

□ 2 bay leaves

□ 4 cups low-sodium beef broth

□ 24 small corn tortillas

□ 12 oz Oaxaca cheese, shredded

□ 1 cup chopped fresh cilantro

□ 2 limes, cut into wedges

1. Toast chiles 1 minute per side; soak 20 minutes. Char tomatoes, onion, and garlic for 8 minutes.

2. Blend sauce with spices, vinegar, salt, and 2 cups broth. Add beef, bay, and remaining 2 cups broth; simmer.

3. Braise covered at 325 F for 3 hours. Discard bones and bay; shred beef and moisten with 1 cup broth.

4. Rest broth 15 minutes; skim red fat and strain consome. Dip tortillas in fat and fill with cheese and beef.

5. Fold and crisp tacos 2 minutes per side. Add onion and cilantro; serve with hot consome and lime.

Cook’s note: Chile-rich birria consome and red-fat crisping set these tacos apart from barbacoa.