Crispy Beef Birria Quesatacos with Rich Consomé Dip Step-by-step instructions

Before you start

Before beginning, gather all your ingredients and ensure your Dutch oven is clean. You will need to dedicate three hours of inactive cooking time for the beef to reach the required level of tenderness.

Have your forks ready for shredding, and ensure your griddle is clean and well-oiled if necessary. Prepare your garnishes—dicing the onions and chopping the cilantro—in advance so that you are ready for the quick assembly phase once the beef is finished.

Instructions

Braising the Beef

1. 1Braise the Beef
   Place the beef chuck roast, dried guajillo chiles, dried ancho chiles, cinnamon stick, and garlic cloves in a Dutch oven with enough water to cover. Simmer covered for three hours until the meat is fork-tender. Once finished, ensure the beef reaches an internal temperature of 145°F (63°C) and let it rest for at least 10 minutes before shredding into juicy strands.
   Look for The beef should be extremely tender and fall apart easily when pulled with two forks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Save the cooking liquid as the consomé for dipping your tacos later.

At the end of this phase, the beef should be extremely tender, practically falling apart when touched with a fork. The broth should be rich and fragrant, with a distinct layer of red chili fat floating on the surface. Check that the meat has reached 145°F (63°C) before proceeding to the shredding stage, ensuring the base for your tacos is perfectly cooked and ready to absorb the flavorful juices.

Preparing the Griddle

2. 2Prepare the Griddle
   Heat a cast-iron flat top griddle over medium-high heat until smoking hot. Skim the flavorful orange chili fat from the top of the birria broth. Dip each corn tortilla into the chili fat, coating both sides thoroughly, and lay them directly onto the hot griddle surface.
   Look for The griddle should be hot enough to make the tortillas sizzle immediately upon contact.
   Tip Ensure the fat is well-distributed on the tortilla for maximum flavor and color.

The griddle phase is all about temperature control. You should hear a vigorous sizzle the moment the fat-dipped tortillas hit the iron surface. The tortillas should begin to take on a vibrant, deep crimson color from the chili fat.

Ensure the griddle is hot enough to maintain this sizzle throughout the cooking process, as this is the primary mechanism for achieving the characteristic texture of the quesataco.

Assembly and Crisp

3. 3Assemble and Crisp
   Heap shredded Oaxaca cheese, a portion of the shredded beef, diced white onions, and fresh cilantro onto the center of each tortilla. Fold the tortillas in half using a metal spatula, pressing down firmly to ensure the cheese melts and forms a crispy, lacey golden skirt against the hot steel. Serve immediately with a side of warm consomé for dipping.
   Look for Look for the cheese to melt and crisp into a golden brown crust around the edges of the taco.
   Tip Press the tacos down firmly with the spatula to help the cheese bind the tortilla shut.

When assembling, watch for the cheese to begin bubbling and melting into the beef. As you press the tacos with the spatula, the cheese should ooze out and sizzle against the griddle, forming a delicate, lacey skirt. This is the moment when the taco transforms into a crispy crescent. Check that both sides are evenly browned and crunchy before removing them from the heat to serve with the consomé.

Common mistakes

A common mistake is rushing the braising process; if the beef is not tender enough, the tacos will be chewy. Another error is not skimming enough fat from the broth, which is crucial for frying the tortillas.

Avoid overcrowding the griddle when frying the tacos, as this prevents the cheese from crisping properly and results in soggy tortillas. Always maintain high heat on the griddle to ensure the desired crunch is achieved.

How to tell it’s done

The beef is done when it is fork-tender and reaches an internal temperature of at least 145°F (63°C). The shredded meat should easily pull apart with a fork.

For the tacos, they are finished when the cheese has melted completely and the edges of the tortilla have developed a crispy, golden-brown crust against the griddle. The consomé should be steaming hot and flavorful, ready for immediate service.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest