🛒 Ingredients

Tasty Recipe Instructions

1. Remove the seeds from the dried guajillo chilies. Quarter the onion, slice the top off the garlic bulb, and cut the chuck roast into large chunks.
2. Add the cumin, coriander, oregano, peppercorns, and cloves to a spice grinder or mortar and pestle. Grind until finely crushed.
3. Add the beef chunks, guajillo chilies, onion, garlic bulb, bay leaves, ground spices, salt, beef broth, and water to a large pot. Bring to a boil over medium-high heat.
4. Reduce the heat slightly and simmer for about 30 minutes, until the chilies soften completely.
5. Remove the softened chilies, onion, garlic cloves, and about ½ cup broth from the pot. Add them to a blender with the Roma tomatoes and blend until completely smooth.
6. Strain the blended sauce back into the pot. Cover loosely and simmer on low-medium heat for about 3 hours, stirring every 30 minutes, until the beef is very tender.
7. Remove the cooked beef from the broth and let it cool slightly. Shred the meat with two forks.
8. Finely chop the onion and cilantro. Shred the Oaxaca cheese and cut the limes into wedges.
9. Skim some of the red oil from the top of the consommé and place it on a shallow plate. Dip each tortilla lightly into the oil.
10. Add Oaxaca cheese and shredded beef to one side of each tortilla. Cook in a lightly oiled skillet over medium heat until golden and crisp, then fold in half and cook both sides until crispy and the cheese is melted.
11. Ladle some broth into bowls and mix with chopped onion and cilantro to make the consommé.
12. Serve the crispy quesabirria tacos hot with consommé, cilantro, onion, and lime wedges.