3 tacos per order and our special consomme, mexican rice and charro beans on the side.

Quesabirrias Tacos

Savor the bold flavors of our Steak Tacos, featuring tender marinated steak, fresh pico de gallo, and zesty cilantro-lime crema, all wrapped in warm corn tortillas.

Steak Tacos

Shrimp, bacon, lettuce, cheese, pico de gallo and chipotle sauce.

Tacos de Camarón

In a large pot, sear the beef chuck roast over medium-high heat until browned on all sides. Remove and set aside.

Prepare the Beef

In the same pot, add the dried guajillo and ancho chiles, garlic, onion, cumin, oregano, bay leaves, and beef broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

Make the Sauce

Remove the pot from heat. Discard the bay leaves and blend the sauce until smooth. Return to the pot.

Blend the Sauce

Add the seared beef back into the pot, cover, and simmer on low heat for 2-3 hours until the beef is tender and shreds easily.

Cook the Beef

Once the beef is cooked, shred it with two forks. Heat a skillet over medium heat, dip a corn tortilla in the consommé, place it on the skillet, add some shredded beef and cheese, fold the tortilla, and cook until crispy and the cheese melts.

Prepare the Tacos

Serve the quesabirrias tacos with chopped cilantro, lime wedges, Mexican rice, and charro beans on the side.

Serve

Beef chuck roast

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Onion

Cumin

Oregano

Bay leaves

Beef broth

Corn tortillas

Shredded cheese (like Oaxaca or mozzarella)

Fresh cilantro

Lime wedges

Mexican rice

Charro beans

In a bowl, mix the olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper. Add the flank steak to the bowl, ensuring it's well-coated. Let it marinate for at least 30 minutes.

Prepare the Steak

Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for 5-7 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Cook the Steak

While the steak is resting, chop the fresh cilantro, red onion, and avocado.

Prepare the Toppings

In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

Slice the steak thinly against the grain. Place a few slices on each tortilla and top with cilantro, red onion, avocado, sour cream, and salsa.

Assemble the Tacos

Flank steak

Olive oil

Lime juice

Garlic powder

Paprika

Salt

Black pepper

Red onion

Avocado

Sour cream

Salsa

In a skillet over medium heat, add olive oil and chopped bacon. Cook until the bacon is crispy.

Prepare the Shrimp

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Sauté with Garlic

Add the shrimp to the skillet, season with salt and black pepper, and cook for 3-4 minutes until shrimp are pink and cooked through.

Cook the Shrimp

Warm the corn tortillas in a separate pan or microwave until soft.

Place a generous scoop of the shrimp mixture on each tortilla. Top with shredded lettuce, cheese, pico de gallo, and drizzle with chipotle sauce. Squeeze lime juice on top.

Quesabirrias Tacos

Steak Tacos

Tacos De Camarón