Birria Quesatacos Con Consommé
First time I ate these taco’s was from the food truck named TACOnganas, on Summer in Memphis . They are really good but pricey. They are $2,50 each and a small tub with Consommé is $5,00. Now you can make your own 🙂 If you don’t want to make your own I highly suggest to check this food truck out.
Ingredients
- 5 lb chuck roast
- 8 dried arbol chile pods
- 10 Cups of water
- 2 tbsp chicken bouillon
- 1 cinnamon stick
- 5 bay leaves
- ½ tsp toasted cumin seeds
- ¼ tsp dried marjoram
- ½ tsp dried oregano
- 1 tsp black peppercorns
- 1½ tsp kosher salt, to taste
- 1 large yellow onion, chopped
- 6 large cloves of garlic
- 1 cup of chopped carrots
- 1 cup of celery with leaves and stem
- 1 tbsp tomato paste
- 2 tsp white vinegar
- 2 tbsp cornstarch
- 1 tsp olive oil
- corn tortillas
- Mexican Shredded Cheese
- Bunch of Cilantro
- oil, for frying
Instructions
- Place a large stockpot or dutch oven over high heat. Drizzle in your olive oil and add the roast. let it sear turn over and do the same thing for this side. Reduce the heat to medium-high. Add the Arbor chile pods. Depends on how spicy you want it, to me 8 is enough. Add the onion and garlic, then pour in the water.
- Stir in the chicken bouillon, cinnamon stick, bay leaves, cumin seeds, marjoram, oregano peppercorns and the salt.
- Add the carrots and celery. Bring everything to a boil, then reduce to a simmer. Around medium-low. Cover and let simmer for an hour.
- Remove the chili pods from the liquid, along with about a cup of the liquid. Add the pods and liquid to a blender and blend until smooth. Place a sieve over a bowl and pour in the blended chiles. Use a spatula or spoon to push the blended chiles through the sieve, into the bowl.
- Stir the tomato paste and the blended chiles in to the pot. Cover and continue to cook until the meat is tender about another 1½ hour until the meat breaks off easily with a fork, comes apart at the marbling. Stir in the vinegar and diluted corn starch powder.
- Remove the vegetables. It has been cooked so long it has no longer nutritional value. Remove the roast from the pot and shred the meat. Now, pour the liquid in the bowl through a sieve to remove the bay leaves, peppercorns, and any other aromatics.
- Once strained add some chopped onion and cilantro to the Consommé.
- Heat a cast-iron skillet or griddle over medium-high heat. Drizzle in just a bit of oil. Dip a tortilla into the
Consome, submerge it completely. Place the tortilla in the skillet. Repeat and fit as many tortillas as you can.
- Add cheese, directly onto the tortilla. Let it cook for a couple of minutes, until the cheese has begun to melt then you add the birria (beef) to the taco. Fold one half of the tortilla over into a taco shape. Spoon a bit of Consomé over the tacos, then flip them to fry on the other side. Cook until crisp, then remove. Repeat until you’ve made enough tacos to serve everyone (keep them warm in a 200 degree F oven if needed). Serve with the Consommé.
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Ingredients
- 5 lb chuck roast
- 8 dried arbol chile pods
- 10 Cups of water
- 2 tbsp chicken bouillon
- 1 cinnamon stick
- 5 bay leaves
- 1/2 tsp toasted cumin seeds
- 1/4 tsp dried marjoram
- 1/2 tsp dried oregano
- 1 tsp black peppercorns
- 1 1/2 tsp kosher salt to taste
- 1 large yellow onion chopped
- 6 large cloves of garlic
- 1 cup of chopped carrots
- 1 cup of celery with leaves and stem
- 1 tbsp tomato paste
- 2 tsp white vinegar
- 2 tbsp cornstarch
- 1 tsp olive oil
- corn tortillas
- Mexican Shredded Cheese
- 1 bunch of Cilantro
- oil for frying
Instructions
- Place a large stockpot or dutch oven over high heat. Drizzle in your olive oil and add the roast. let it sear turn over and do the same thing for this side. Reduce the heat to medium-high. Add the Arbor chile pods. Depends on how spicy you want it, to me 8 is enough. Add the onion and garlic, then pour in the water.
- Stir in the chicken bouillon, cinnamon stick, bay leaves, cumin seeds, marjoram, oregano peppercorns and the salt.
- Add the carrots and celery. Bring everything to a boil, then reduce to a simmer. Around medium-low. Cover and let simmer for an hour, stirring occasionally.
- Remove the chili pods from the liquid, along with about a cup of the liquid. Add the pods and liquid to a blender and blend until smooth. Place a sieve over a bowl and pour in the blended chiles. Use a spatula or spoon to push the blended chiles through the sieve, into the bowl. Stir the tomato paste and the blended chiles in to the pot. Cover and continue to cook until the meat is tender about another 1 1/2 hour until the meat breaks off easily with a fork, comes apart at the marbling. Stir in the vinegar and diluted corn starch powder.
- Remove the vegetables. It has been cooked so long it has no longer nutritional value. Remove the roast from the pot and shred the meat. Now, pour the liquid in the bowl through a sieve to remove the bay leaves, peppercorns, and any other aromatics.
- Once strained add some chopped onion and cilantro to the Consomé.
- Heat a cast-iron skillet or griddle over medium-high heat. Drizzle in just a bit of oil.
- Dip a tortilla into the Consomé, submerge it completely. Place the tortilla in the skillet. Repeat and fit as many tortillas as you can. Add cheese, directly onto the tortilla. Let it cook for a couple of minutes, until the cheese has begun to melt then you add the birria (beef) to the taco. Fold one half of the tortilla over into a taco shape. Spoon a bit of Consomé over the tacos, then flip them to fry on the other side. Cook until crisp, then remove. Repeat until you’ve made enough tacos to serve everyone (keep them warm in a 200 degree F oven if needed). Serve with the Consomé.
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