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Ingredients
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Meat
Consommé
Assembly
Method
Preparing the Brisket
- 1
Season the Brisket
Rub the brisket steak with salt, black pepper, cumin, oregano, garlic powder, and onion powder. Make sure to coat it evenly.
- 2
Sear the Brisket
In a large pot, heat a tablespoon of oil over medium-high heat. Sear the seasoned brisket for about 4-5 minutes on each side until browned. Remove from pot and set aside.
- 3
Add Bay Leaves
Add bay leaves to the pot after removing the brisket. This will enhance the flavor of the consomme.
Making the Consommé
- 4
Prepare the Chilies
Remove stems and seeds from guajillo and ancho chilies. Soak them in hot water for about 15 minutes until soft.
- 5
Blend the Ingredients
In a blender, combine soaked chilies, tomatoes, onion, garlic cloves, and 2 cups of water. Blend until smooth.
- 6
Combine in Pot
Pour the blended chili mixture back into the pot. Add the remaining water and bring to a simmer.
- 7
Cook the Brisket
Return the seared brisket to the pot. Cover and let simmer for about 2-3 hours until the meat is tender and shreds easily.
- 8
Strain the Consommé
Remove the brisket and strain the liquid to remove solids. Reserve the liquid as consomme.
Assembling QuesaBirria
- 9
Shred the Brisket
Using two forks, shred the brisket into bite-sized pieces. Set aside.
- 10
Heat Tortillas
In a skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.
- 11
Fill Tortillas
On half of each tortilla, add shredded brisket and top with shredded cheese.
- 12
- 13
Serve
Serve the QuesaBirria with hot consomme in bowls. Garnish with lime wedges, chopped onions, and cilantro.
