Top with 1/3 of the meat and sprinkle on some cheese.
Beef Birria Queso Tacos With Consomé
Here's a quick intro to the different types of tortillas you'll find in your journey through mexican cuisine.
Recipe Summary Beef Birria Queso Tacos With Consomé
This is my take on what is currently the world's most trendy taco recipe. Seriously, it's blowing up everywhere and when you make these you're going to understand what all the fuss is about. Start with a batch of my Beef Birria and then combine this super savory, aromatic consomé with amazing beef and cheese tacos to take it up to another level.Ingredients | Mexican Dessert Recipes Using Tortillas
2 cups reserved sauce from Beef Birria recipe
1 cup chicken broth
¼ cup diced carrots
¼ cup diced celery
½ cup diced cabbage
For the Tacos:
2 cups shredded Beef Birria
3 tablespoons reserved beef fat from Beef Birria recipe, or more as needed
8 (5 inch) corn tortillas
2 cups freshly grated Monterey Jack cheese
4 tablespoons chopped white onion, or to taste
4 tablespoons chopped fresh cilantro, or to taste
1 medium lime, cut into 4 wedges
Directions
Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.
Make Chef John's Beef Birria.
You can use beef broth instead of chicken broth.
Shred beef to desired consistency, but the finer the beef is shredded, the better it absorbs the liquid and the wetter your taco will be.
Shred your own Monterey Jack cheese instead of buying pre-shredded, since it's so much better and cheaper.
Nutrition data for this recipe does not include ingredients from Beef Birria recipe.
Info | Mexican Dessert Recipes Using Tortillas
prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
8 tacos
