Quesabirria Taco Recipe
3 Braised Brisket Tacos, with Mexican Cheese, Diced Onion on Corn Tortillas, Cilantro, Radish & Rich Consommé. Served with Mexican Street Corn
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Ingredients
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Quesabirria Tacos
Method
Preparation and Assembly
- 1
Prepare the Brisket
In a large pot, toast the dried guajillo and ancho chiles over medium heat for a few minutes until fragrant. Remove from heat and soak in hot water for 15 minutes. Blend the soaked chiles with cumin seeds, garlic, and 1 cup of beef broth until smooth. Season the brisket with salt and black pepper, then sear in the pot until browned on all sides.
- 2
Braised Brisket
Add the blended chile sauce and remaining beef broth to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for about 3 hours or until the brisket is tender. Remove the brisket, shred it, and reserve the cooking liquid as consommé.
- 3
- 4
Serve
Serve the quesabirria tacos with diced onion, fresh cilantro, sliced radishes, and lime wedges on the side. Pour the reserved consommé into small bowls for dipping.
