Mexican·non-vegetarian·medium

Viral Birria Quesatacos with Consomme

Name: Viral Birria Quesatacos with Consomme
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck or brisket; 6 dried guajillo chiles; 3 dried ancho chiles; 2 dried chiles de arbol; 1 large, halved white onion; 6 garlic cloves; 3 roma tomatoes; 1 cinnamon stick; 1 tsp dried oregano; 1 tsp ground cumin; 2 whole cloves; 4 cups beef broth; 2 tbsp apple cider vinegar; to taste salt; to taste black pepper; 16 small corn tortillas; 2 cups, shredded Oaxaca cheese or mozzarella; 1/2 cup, chopped fresh cilantro; for serving lime wedges

You're about to make the internet's most-watched taco: Birria Quesatacos. Imagine a corn tortilla so crisp it shatters, oozing with melted Oaxaca cheese and tender, spice-braised beef. Dip it into a deep, brick-red consomme that's rich with guajillo, ancho, and a whisper of clove. This recipe went viral for a reason—the ASMR crunch, the dramatic consomme pull, and that first bite that tastes like slow-cooked love. You'll braise the beef until it falls apart, then fry each taco in the rendered fat for a golden, cheesy crust. It's a dish that feels like a celebration, perfect for sharing or just treating yourself to something unforgettable.

210 min(prep 30 + cook 180)

8 servings

650 kcal

4.8

Ingredients

beef chuck or brisket2 lbs
dried guajillo chiles6
dried ancho chiles3
dried chiles de arbol2
white onion1 large, halved
garlic cloves6
roma tomatoes3
cinnamon stick1
dried oregano1 tsp
ground cumin1 tsp
whole cloves2
beef broth4 cups
apple cider vinegar2 tbsp
saltto taste
black pepperto taste
corn tortillas16 small
Oaxaca cheese or mozzarella2 cups, shredded
fresh cilantro1/2 cup, chopped
lime wedgesfor serving

Nutrition

650 kcalper serving

Directions

1
Step 1: Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Remove stems and seeds, then place chiles in a bowl and cover with hot water. Soak for 20 minutes until softened.
2
Step 2: While chiles soak, cut beef into large chunks and season generously with salt and pepper. Sear in batches in a hot pot with oil until deeply browned on all sides. Set aside.
3
Step 3: In the same pot, add halved onion, garlic, and tomatoes. Cook until charred, about 5 minutes. Add soaked chiles (reserve soaking liquid), cinnamon, oregano, cumin, and cloves. Pour in 2 cups beef broth and simmer for 10 minutes.
4
Step 4: Transfer the chile mixture to a blender. Add apple cider vinegar and blend until smooth. Strain through a fine mesh sieve back into the pot.
5
Step 5: Return the seared beef to the pot. Add remaining 2 cups beef broth and enough chile soaking liquid to cover the meat. Bring to a boil, then reduce heat, cover, and simmer gently for 2.5 to 3 hours until beef is fork-tender and shreds easily.
6
Step 6: Remove beef from the pot and shred with two forks. Skim fat from the surface of the consomme and reserve it for frying. Season consomme with salt to taste.
7
Step 7: Heat a large non-stick skillet or griddle over medium-high heat. Dip each corn tortilla into the reserved fat (or consomme) to lightly coat. Place tortilla in the hot skillet, add a generous handful of shredded Oaxaca cheese, and top with shredded birria beef. Fold tortilla in half and press gently with a spatula.
8
Step 8: Cook each quesataco for 2-3 minutes per side until golden brown and cheese is fully melted and crispy. Serve immediately with a bowl of warm consomme for dipping, garnished with fresh cilantro and lime wedges.

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