Quesabirria Tacos (3) Recipe
slow-cooked barbacoa beef, melted cheese, consommé, cilantro lime rice, bacon charro beans
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Ingredients
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Beef Barbacoa
Taco Assembling
Cilantro Lime Rice
Bacon Charro Beans
Method
Beef Barbacoa Preparation
- 1
Seasoning the Beef
Cut the chuck roast into large chunks and season with salt and black pepper.
- 2
Combining Ingredients
In a slow cooker, add the seasoned beef, chopped onion, minced garlic, oregano, cumin, chili powder, bay leaves, and lime juice.
- 3
Adding Broth
Pour in the beef broth until the meat is just covered.
- 4
Slow Cooking
Cover and cook on low for 8 hours or until the meat is tender and shreds easily.
- 5
Shredding the Beef
Once done, shred the beef using two forks and mix it back into the juices.
Cilantro Lime Rice Preparation
- 6
Rinsing Rice
Rinse the white rice under cold water until the water runs clear.
- 7
Cooking Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil.
- 8
Simmering Rice
Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- 9
Bacon Charro Beans Preparation
- 10
Cooking Bacon
In a skillet, cook the diced bacon over medium heat until crispy.
- 11
- 12
Combining Beans and Tomato
Stir in the cooked pinto beans and diced tomato. Season with salt and black pepper.
- 13
Finishing Beans
Cook for an additional 5-7 minutes until heated through. Stir in chopped cilantro before serving.
Taco Assembly
- 14
Toasting Tortillas
In a skillet, lightly toast the corn tortillas on both sides until warm.
- 15
Filling Tacos
Fill each tortilla with shredded beef and top with shredded cheddar cheese.
- 16
Assembling Tacos
Fold the tortillas over to create a taco shape.
- 17