OHHHHHHHHKAY. We’ve all probably seen the videos of people getting DOWN on these cheesy and shredded beef stuffed tacos, griddled to perfection with a side of spicy and herby consommé…..CLEARLY living better than the average Joe/Jill. Well, I grew tired of the taco envy and did something about it, damnit. I present my version of Quesabirria……and the best news is that it is crock pot friendly!
Ingredients:
3 lb. chuck roast, cut into large cubes
1/2 white onion
4 cloves garlic
4 Ancho chiles
4 Guajillo chiles
2 bay leaves
2 tsp oregano
1.5 tsp each:
cumin
peppercorns
coriander
2 cloves
2 cans beef consommé
juice of 1 lime PLUS extra lime for serving
salt and pepper to taste
For The Tacos:
package of corn tortillas…you need 2 per taco
cilantro, cleaned and chopped
white onion, chopped
radishes, sliced
shredded cheese of choice…I used Monterey Jack
How To:
Step 1—In medium stock pot, bring 6 c. water to boil. Deseed and destem the chiles, and toss into boiling water to rehydrate. Once chilies are softened, remove from heat and set aside. Once cooled slightly, blend rehydrated chilies with 1/2 cup of the boiling liquid until smooth.
Step 2—Season your roast evenly, and in large pan, sear off the chuck roast with about 2 TBSP oil of choice, until browned on all sides. Place into Crock Pot with onion and garlic, oregano and bay leaves.
Step 3—Lightly toast the whole spices, and add to crock pot along with the lime juice and cans of consommé. Cook on low for 6 hours, or until fork tender. Remove from Crock Pot, and set aside.
Step 4—Strain consommé to remove spices and aromatics. Add the pureed chilies to your consommé, and return to crock pot along with the roast. Allow to cook for another hour on low, then remove roast from Crock Pot and shred.
TO REACH TACO NIRVANA:
Step 1—Begin by heating a large shallow pan or flattop to medium-ish heat. Dunk tortillas one by one and lay flat onto pan. Flip after 2 minutes to cook on other side. Add a small handful of shredded cheese to every other tortilla and sandwich them together. Cook for another few minutes then flip and cook on other side until the cheese becomes all melty and Frico-y (crispy). DISCLAIMER: Some cheese will leak out, and that is not only OK….it’s exactly what you want them to do!
Step 2—Once tortillas have been flipped, add a little more cheese and some of the shredded beef mixture. Fold in half, and griddle for another 3 minutes, flip and cook again on the other side for another 3 minutes.
Step 3—Ladle consommé into small bowls'/ramekins/cups/bowl whatever you need to get this deliciousness to yo mouth. Squeeze some lime in, add some chopped onions and cilantro to your taco and consommé, slap some radishes on the side, and top with your favorite salsa/hot sauce. We used my homemade salsa verde, and it turned out BOMB!!!