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Quesabirria Tacos with Consommé Dip

Quesabirria Tacos with Consommé Dip reads umami 7.4, richness 5.5 and citrus 4.3 on Palate's 0–10 flavor X-ray — a Mexican main, about 3 hr 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.4 · Richness 5.5 · Citrus 4.3 · Salinity 4.1 · Heat 4.0 · Sourness 4.0 · Smoke 3.9 · Allium 3.5 · Herbaceous 2.9 · Earthy 2.5 · Sweetness 2.0 · Warm Spice 1.9 · Bitterness 1.3 · Fruity 1.3 · Funk & Ferment 0.9 · Nutty 0.8 · Floral 0.7

What's in it (16)

Time & effort: about 3 hr 24 min (3 hr 9 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 206.8 kcal, 11.4 g protein, 7.8 g fat, 24.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Toast the guajillo and ancho chiles in a dry Dutch oven or large heavy pot over medium heat, pressing flat with tongs, until fragrant and lightly blistered, 30-45 seconds per side. Transfer to a bowl, cover with 2 cups very hot water, and let soak until softened, about 15 minutes.
  2. Meanwhile, season the beef chunks all over with 2 teaspoons of the salt. Heat the same pot over high heat until shimmering, add the beef in a single layer, working in two batches, and sear until deeply browned on at least two sides, 3-4 minutes per side. Transfer the seared beef to a plate.
  3. Drain the soaked chiles, reserving 1/2 cup of the soaking liquid. Add the chiles to a blender with the quartered onion, tomatoes, garlic, chipotle in adobo plus its sauce, oregano, cumin, and the reserved soaking liquid. Blend until completely smooth, about 1 minute, scraping down the sides as needed.
  4. Return the seared beef to the pot, pour the chile sauce over the top, and add the beef broth, bay leaves, and the remaining 1 teaspoon salt. Bring to a boil over high heat, then reduce to low, cover, and braise until the beef shreds easily with a fork, 2 1/2 to 3 hours, stirring occasionally.
  5. Transfer the beef to a bowl and shred with two forks, discarding any large pieces of fat. Skim the layer of orange fat from the surface of the braising broth — this is the consommé — and reserve the fat in a small bowl; discard the bay leaves.
  6. Return about 1 cup of the consommé to the shredded beef and toss to moisten. Taste the remaining consommé and season with salt to taste, then ladle it into small bowls for dipping.
  7. Working in batches, dip each tortilla into the reserved surface fat to coat both sides lightly.
  8. Heat a large skillet or griddle over medium heat. Lay a dipped tortilla flat, scatter cheese over half, then a portion of the shredded beef, a little of the diced onion, and cilantro; fold in half. Cook until the bottom is deeply golden and crisp and the cheese has started to melt, 2-3 minutes.
  9. Flip and cook the second side until deeply golden and crisp and the cheese is fully melted, 2-3 minutes more. Transfer to a platter and repeat with the remaining tortillas, filling, and cheese.
  10. Serve the quesabirria tacos immediately with the warm dipping consommé, extra diced onion, cilantro, and lime wedges.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.