BEEF BIRRIA QUESO TACOS WITH CONSOMé
This is my take on what is currently the world's most trendy taco recipe. Seriously, it's blowing up everywhere and when you make these you're going to understand what all the fuss is about. Start with a batch of my Beef Birria and then combine this super savory, aromatic consomé with amazing beef and cheese tacos to take it up to another level.
Provided by Chef John
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
- Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
- Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
- Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 26.5 g, Cholesterol 51.8 mg, Fat 18.7 g, Fiber 4.3 g, Protein 17.4 g, SaturatedFat 11 g, Sodium 630.5 mg, Sugar 2.6 g
QUESABIRRIA TACOS
The little puddle of fat floating on top of a pot of birria is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don't waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.
Provided by Tejal Rao
Categories dinner, easy, lunch, quick, snack, weeknight, tacos, main course
Time 15m
Yield 4 tacos
Number Of Ingredients 6
Steps:
- Use a spoon to skim the red-stained fat floating on the top of the birria pot - it's deeply seasoned and the key to crisp, delicious tacos - and put it on a plate. Pull the meat and shred it with your hands, or a fork. (The meat should be very lightly dressed in broth, but not swimming in it.)
- Heat a large nonstick or cast-iron skillet over medium. Working quickly, dip each tortilla into the birria fat on one side then flop it onto the hot pan, fat-side down. As it starts to sizzle, sprinkle 1/4 cup cheese to cover each tortilla, going all the way to the edges, then sprinkle about 1/4 cup meat over half of each tortilla.
- As the tortillas brown and the cheese starts to melt, fold each tortilla in half to cover the meat, pressing down gently. It's OK if some cheese spills out, in fact, it's encouraged; this leads to lacy, crispy edges. Manage the heat and flip the tacos as needed to avoid burning, cooking until crisp on both sides.
- Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.
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