Quesabirria Tacos Recipe

In a large pot or Dutch oven, add the cubed beef chuck roast or brisket. Season with salt, pepper, cumin, oregano, chili powder, and place in the bay leaves and cinnamon stick. Add the garlic and onion, then pour in enough beef broth or water to cover the beef completely.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 2-3 hours, or until the beef is fork-tender and easily shredded.
2. Shred the Beef:
Once the beef is tender, remove it from the pot and shred it using two forks. Set aside.
Strain the broth, discarding the solids. This rich, flavorful broth is your consommé, which will be used for dipping the tacos.
3. Prepare the Tacos:
Heat a skillet or griddle over medium-high heat. Lightly oil the surface.
Dip the corn or flour tortillas into the consommé, then place them on the skillet. Allow them to crisp up slightly on both sides.
Once the tortilla is crispy, place a generous amount of shredded beef in the center of the tortilla, followed by a handful of shredded cheese.
4. Assemble the Tacos:
Fold the tortilla over the filling to form a taco. Allow it to cook for 1-2 minutes on each side, pressing gently to help the cheese melt and the taco to become crispy.
5. Serve:
Serve the quesabirria tacos hot, with a side of the warm consommé for dipping. Garnish with fresh cilantro, onions, and a squeeze of lime for extra flavor.
Serving and Storage Tips: