Video Tacos (Quesa-Taco) by Joshua Weissman

Ingredients

• 5 pieces Ancho Chilies (stemmed and seeded)
• 5 pieces Guajillo Chilies (stemmed and seeded)
• 2 pieces Chili de Árbol (stemmed and seeded; very spicy)
• 1 pound Beef Chuck Roast (boneless, trimmed)
• 3 large pieces Beef Short Ribs (bone‑in, trimmed)
• 1 pound Oxtail (cut into two large slices)
• to taste Salt (generous seasoning for meat and broth)
• 3 tablespoons Canola Oil (high‑heat neutral oil)
• 1 large Yellow Onion (chopped)
• 1 tablespoon Tomato Paste (about 12 g)
• 8 cloves Garlic (sliced)
• 2.5 quarts Beef Stock (rich, homemade if possible)
• 1 tablespoon Black Peppercorns (whole)
• 1 tablespoon Coriander Seeds (toasted)
• 1 Cinnamon Stick
• 6 Bay Leaves
• 8 ounces Oaxaca Cheese (torn into thin threads; can substitute with mozzarella for melt)
• 10 pieces Corn Tortillas (fresh, 6‑inch diameter)
• 1 small Sweet Onion (finely diced for garnish)
• ¼ cup Cilantro (roughly chopped for garnish)

Instructions

1. Prepare Dried Chilies

   Remove stems and seeds from the ancho, guajillo, and chili de árbol pieces. Lightly toast them in a dry skillet for 30 seconds to bring out aroma, then set aside.

   Time: PT10M

2. Season and Sear the Meat

   Generously season the chuck roast, short ribs, and oxtail slices with salt. Heat 2‑3 Tbsp canola oil in the large pot over medium‑high until the oil shimmers. Working in batches, sear each piece 2‑3 minutes per side until a deep brown crust forms. Transfer seared meat to a plate.

   Time: PT15M

   Temperature: medium‑high

3. Sauté Aromatics

   Add the chopped yellow onion to the same pot and sauté 3‑4 minutes until softened. Stir in the tomato paste and cook 2 minutes until it darkens. Add sliced garlic and cook another minute until fragrant.

   Time: PT5M

   Temperature: medium

4. Add Stock, Chilies, and Spice Sachet

   Pour in 2.5 quarts beef stock. Add the prepared dried chilies. In the center of a piece of cheesecloth place the peppercorns, toasted coriander, cinnamon stick, and bay leaves, then tie into a tight sachet and drop it into the pot. Bring the liquid to a light simmer.

   Time: PT5M

   Temperature: medium

5. First Braise

   Cover the pot with a lid and let the mixture braise for 1 hour, stirring occasionally to prevent sticking.

   Time: PT1H

   Temperature: low simmer

6. Blend the Chilies

   Remove the whole chilies with a slotted spoon and transfer them to the blender. Add 1‑2 cups of the hot broth and blend until a smooth, vibrant orange puree forms. Return the puree to the pot.

   Time: PT5M

7. Second Braise

   Bring the pot back to a gentle simmer, cover, and braise for an additional 1 hour 30 minutes, or until the meat is fork‑tender and begins to jiggle.

   Time: PT1H30M

   Temperature: low simmer

8. Shred Meat and Finish Consommé

   Remove the meat from the pot, discard any bones, and shred the meat and fat together to a medium‑fine texture. Return the shredded meat to the pot. Season the remaining broth (consommé) with additional salt to taste. Keep the consommé warm.

   Time: PT10M

9. Prepare Cheese and Tortillas

   Tear the Oaxaca cheese into thin, string‑like strands. Warm the corn tortillas on a dry skillet for 20‑30 seconds per side so they stay pliable.

   Time: PT5M

10. Assemble the Quesa‑Tacos

    Dip each tortilla fully into the hot consommé, allowing it to soak and acquire a thin orange‑colored coating. Place the soaked tortilla in the pre‑heated cast‑iron skillet over medium heat. Immediately sprinkle a generous amount of Oaxaca threads over the surface; let the cheese melt (a blowtorch can be used for quick melt). Add a heaping spoonful of shredded meat on one half, drizzle a large spoonful of consommé over the meat, then fold the tortilla over to form a taco. Cook 1‑3 minutes per side until both sides are golden and the cheese is fully melted.

    Time: PT15M

    Temperature: medium

11. Garnish and Serve

    Fill a small ramekin with hot consommé, top with finely diced sweet onion and chopped cilantro. Serve each quesa‑taco alongside the broth bowl for dipping.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ancho Chilies: Pasilla chilies
• Instead of Guajillo Chilies: New Mexico chilies
• Instead of Chili de Árbol: Thai bird’s eye chilies
• Instead of Beef Chuck Roast: Beef shoulder roast
• Instead of Beef Short Ribs: Boneless short ribs
• Instead of Oxtail: Beef shank
• Instead of Salt: Kosher salt
• Instead of Canola Oil: vegetable oil, grapeseed oil
• Instead of Yellow Onion: white onion
• Instead of Tomato Paste: sun‑dried tomato puree
• Instead of Garlic: garlic paste
• Instead of Beef Stock: store‑bought beef broth
• Instead of Black Peppercorns: white peppercorns
• Instead of Coriander Seeds: ground coriander (use half amount)
• Instead of Cinnamon Stick: ground cinnamon (¼ tsp)
• Instead of Bay Leaves: dried thyme
• Instead of Oaxaca Cheese: Mozzarella, Quesillo
• Instead of Corn Tortillas: flour tortillas (different texture)
• Instead of Sweet Onion: red onion
• Instead of Cilantro: parsley

Equipment Needed

• Large Pot / Dutch Oven
• Cheesecloth
• Blender
• Cast Iron Skillet
• Tongs
• Chef’s Knife
• Cutting Board
• Ladle or Large Spoon
• Ramekin or Small Bowl
• Blowtorch (optional)

Critical Steps — Do Not Skip

• Searing the meat to develop fond
• Braising long enough for the meat to become ultra‑tender
• Blending the chilies into a smooth puree
• Dipping the tortilla in the hot consommé without tearing
• Melting the Oaxaca cheese fully before folding

Chef Tips from the Video

• Toast the coriander seeds just until fragrant for maximum aroma.
• If you like extra heat, add a pinch of ground cayenne to the broth.
• A quick flash under the broiler works as a substitute for a blowtorch to melt the cheese.

Troubleshooting

Storage

Refrigerator: Store shredded meat and consommé in airtight containers for up to 3 days.

Freezer: Freeze the meat and broth separately in freezer‑safe bags for up to 2 months.

Room temperature: Tortillas and cheese should be kept at room temperature, covered, and used within 1 day.

Make-Ahead Tips

• Prepare the beef stock a day ahead for deeper flavor.
• Shred the braised meat and store it in the broth; reheat gently before assembly.
• Pre‑tear the Oaxaca cheese and keep it covered in the fridge.