Ingredients
Scale
- 3 lbs beef chuck roast, cut into 2-inch pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 cups beef broth
- 2 tbsp apple cider vinegar
- Salt and black pepper to taste
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- Optional: chopped cilantro, diced onion, lime wedges for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Season beef chuck roast with salt and pepper. Sear beef on all sides until browned, about 3-4 minutes per side. Remove beef from pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Add guajillo chiles, ancho chiles, diced tomatoes, oregano, cumin, cinnamon, and cloves to the pot. Cook for 2-3 minutes, stirring occasionally, until fragrant.
- Return beef to the pot. Pour in beef broth and apple cider vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until beef is very tender and easily shredded.
- Remove beef from the pot and shred with two forks. Strain the broth through a fine-mesh sieve, reserving the broth (consommé). Discard the solids.
- Dip each corn tortilla into the reserved consommé, coating both sides. Place a tortilla on a hot griddle or skillet over medium heat. Top with shredded beef and shredded Monterey Jack cheese. Fold the tortilla in half, pressing down gently.
- Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. Repeat with remaining tortillas, beef, and cheese.
- Serve quesabirria tacos immediately with the reserved consommé for dipping. Garnish with chopped cilantro, diced onion, and lime wedges, if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper to the broth. The consommé can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving. Leftover shredded beef can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 650
- Sugar: 4g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg