Beef Birria Consommé with Quesa Tacos

Ingredients

• 8 pieces Guajillo Chilies (deveined and seeds removed)
• 4 pieces Puya Chilies (deveined and seeds removed, hotter than guajillo)
• 2 pieces Roma Tomatoes (diced medium size)
• 0.5 piece Medium Onion (diced, uniform size)
• 3 pieces Garlic Cloves (minced)
• 2 tbsp Olive Oil (extra virgin recommended)
• 3 cups Water (divided: 2 cups for broth, 1 cup for blending)
• 0.5 tsp Whole Cumin Seeds (adds earthy aroma)
• 0.25 tsp Black Peppercorns (whole)
• 0.5 tsp Dried Oregano
• 2 tsp Salt (adjust at end of cooking)
• 3 sprigs Fresh Mint Leaves (Yerba Buena)
• 1 piece Bay Leaf
• 1 tsp White Wine Vinegar (can use distilled white vinegar)
• 3.5 pounds Beef Short Ribs (bone‑in, trimmed)
• 8 oz Oaxaca Cheese (shredded; mozzarella can substitute)
• 0.25 cup Fresh Cilantro (chopped)
• 1 piece Jalapeño (finely chopped)
• 1 piece Lime (cut into wedges)
• 8 pieces Corn Tortillas (store‑bought or homemade)

Instructions

1. Prepare Chilies

   Remove stems, veins, and seeds from the 8 guajillo and 4 puya chilies. Wear kitchen gloves if desired.

   Time: PT10M

2. Toast Chilies

   Place a small skillet on the lowest heat setting and add the chilies in batches. Stir constantly until fragrant, about 2‑3 minutes per batch. Do not let them darken.

   Time: PT5M

3. Rinse and Drain

   Transfer toasted chilies to a colander, rinse under warm water, and set aside to drain.

   Time: PT2M

4. Dice Tomatoes and Onion

   Dice the 2 roma tomatoes into medium pieces and dice half of a medium onion. Set aside.

   Time: PT5M

5. Sauté Aromatics

   In a small skillet, heat 2 tbsp olive oil over medium‑low heat. Add the diced onion and 3 minced garlic cloves; stir constantly until the onion begins to soften.

   Time: PT5M

   Temperature: medium-low

6. Cook Tomatoes

   Add the diced tomatoes to the skillet and continue stirring until they soften, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium-low

7. Add Liquids and Spices

   Pour 2 cups water into the skillet, then add ½ tsp whole cumin, ¼ tsp black peppercorns, ½ tsp dried oregano, and the toasted chilies. Stir briefly.

   Time: PT5M

   Temperature: medium-low

8. Blend Sauce

   Transfer the entire skillet contents to a blender. Blend until completely smooth. If any skins remain, strain through a fine mesh strainer.

   Time: PT5M

9. Boil Water for Broth

   In a large pot, bring 8 cups of water to a rolling boil over high heat.

   Time: PT10M

   Temperature: high

10. Combine Puree and Additional Water

    Stir the blended chili puree into the boiling water. Add the remaining 1 cup water to help swirl the puree off the sides.

    Time: PT2M

    Temperature: high

11. Add Beef and Seasonings

    Add the 3.5 lb beef short ribs, 2 tsp salt, 3 sprigs mint (or yerba buena), 1 bay leaf, and 1 tsp white wine vinegar to the pot. Stir gently.

    Time: PT2M

    Temperature: high

12. Simmer Birria

    Bring the mixture back to a boil, then reduce heat to medium‑low, cover, and simmer until the meat is fork‑tender and falling off the bone, about 2 hours 30 minutes.

    Time: PT2H30M

    Temperature: medium-low

13. Prep Toppings & Cheese

    While the birria simmers, finely chop additional onion, cilantro, and jalapeño; slice the lime into wedges; shred the Oaxaca cheese and keep refrigerated.

    Time: PT15M

14. Skim Fat

    When cooking is finished, use a ladle to remove the top layer of fat from the broth and place it in a heat‑proof container for later use.

    Time: PT5M

15. Separate Meat and Broth

    Carefully lift the short ribs out of the pot. Transfer the broth to a clean pot, discard any loose bones, and taste; adjust salt if needed. Keep the broth hot.

    Time: PT5M

16. Shred Meat

    Roughly chop the tender meat into bite‑size pieces.

    Time: PT5M

17. Heat Skillet for Tacos

    Place a non‑stick skillet or comal over medium‑low heat and let it warm for 2 minutes.

    Time: PT2M

    Temperature: medium-low

18. Assemble and Cook Quesa Tacos

    Dip each corn tortilla briefly in the reserved fat, then lay it in the hot skillet. Sprinkle shredded Oaxaca cheese over half of the tortilla, add a generous amount of shredded meat, fold the tortilla into a half‑moon, and cook until the cheese melts and the bottom is crisp. Flip and crisp the other side.

    Time: PT10M

    Temperature: medium-low

19. Finish Tacos

    Transfer cooked tacos to a plate, sprinkle with the chopped onion, cilantro, and jalapeño, drizzle with salsa, and squeeze lime juice over top.

    Time: PT5M

20. Serve Consommé

    Ladle the hot broth into bowls, garnish with chopped onion, cilantro, jalapeño, and a squeeze of lime. Serve alongside the quesadilla tacos.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g