Quesabirria Tacos (3) Recipe

Prep and toast chiles

Heat a dry skillet over medium heat. Toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Remove and let cool. Rehydrate chiles in 1 cup hot water for 15 minutes, then drain, reserving the soaking liquid.

Blend sauce

In a blender combine rehydrated chiles, reserved soaking liquid (about 1/4 cup), chipotle in adobo, tomato paste, quartered onion, garlic, cumin, oregano, apple cider vinegar and 1/2 cup beef broth. Blend until very smooth, adding more broth if necessary to reach a pourable sauce (~3/4 cup total). Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Sear beef

Pat chuck roast pieces dry and season with 1 1/2 tsp salt and remaining 3/4 tsp black pepper. Heat 2 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Sear roast on all sides until deeply browned, 3–4 minutes per side. Remove to a plate.

Braise

Reduce heat to medium. Pour blended chile sauce into the pot and cook 2 minutes to bloom flavors. Add seared beef, bay leaves and remaining beef broth (about 1 1/2 cups, including any used in blending) so the meat is mostly submerged. Bring to a simmer, cover, and transfer to a 300°F oven for 3 hours, or simmer on low on the stovetop until fork-tender (2.5–3 hours). Alternatively, cook in a slow cooker on low for 6–8 hours.

Shred and reserve juices

Remove beef and shred with two forks, discarding bay leaves. Strain and reserve 2 cups of the cooking liquid (this will be your consommé). Skim fat if desired. Return shredded beef to the pot with some reserved liquid to keep moist; keep warm.

Strain the reserved cooking liquid through a fine mesh sieve into a saucepan. Skim off excess fat. Taste and add up to 1/2 cup additional beef broth to adjust strength and a pinch (1/4 tsp) of salt if needed. Warm over low heat until ready to serve. Keep hot for dipping.

In a small saucepan heat 1 tbsp oil over medium. Add rinsed rice and stir to coat and lightly toast 1–2 minutes. Add 1.25 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes without lifting the lid. Remove from heat and let rest covered 10 minutes. Fluff with a fork and stir in chopped cilantro, lime juice and lime zest. Keep covered and warm.

In a skillet over medium heat cook diced bacon until crisp, about 6–8 minutes. Remove most of the bacon fat leaving about 1 tbsp in the pan. Add chopped onion and jalapeño and cook until softened, 3–4 minutes. Add garlic and cook 30 seconds.

Add diced tomato, cooked pinto beans, cumin and 1/4 cup reserved bean liquid (or water). Simmer gently 5–7 minutes until saucy. Stir in chopped cilantro, season with 1/2 tsp salt (adjust to taste), and fold in crisp bacon pieces, reserving a few for garnish. Keep warm.

Warm tortillas: heat a heavy skillet or griddle over medium-high. Brush each corn tortilla lightly with oil or use a little reserved fat from the barbacoa. Heat tortillas 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a towel.

Build quesabirria tacos: place a tortilla on the hot skillet. Sprinkle a thin layer (about 2 tbsp) of shredded cheese on half the tortilla. Top cheese with 2–3 tbsp shredded barbacoa. Fold the tortilla over to form a half-moon and press gently. Cook 1–2 minutes per side until cheese is melted and tortilla is crisped and golden. Repeat to make 9 tacos (3 per serving).

Serve: plate tacos with a small bowl of warm consommé for dipping, a scoop of cilantro-lime rice and a portion of bacon charro beans. Garnish tacos with chopped onion, cilantro, reserved bacon pieces and lime wedges. Dip each taco into the consommé as you eat.