Crispy Birria Quesatacos with Rich Consommé Step-by-step instructions

Before you start

Before starting, ensure the shredded beef is warm or at room temperature. Shred the cheese and have all fillings ready. Skim the chili oil from the consommé and set aside.

Heat the consommé in a saucepan over low heat, keeping it hot but not boiling. Prepare a platter for the finished tacos.

Instructions

Prep and Coat

1. 1Prep the Fillings and Oil
   Shred the cooked beef into bite-sized pieces. Shred the Oaxaca cheese. Dice the onion and chop the cilantro. Skim the red chili oil from the top of the consommé and set aside. Have the consommé hot and ready for serving.
   Look for The oil is bright red and the fillings are prepped.
   Tip Warm the consommé gently so it stays piping hot.
2. 2Coat Tortillas in Chili Oil
   Dip each corn tortilla into the chili oil, coating both sides evenly. Let any excess drip off. The tortillas should be lightly coated but not soaked.
   Look for Tortillas are glossy with a reddish tint.
   Tip Use a shallow dish for easy dipping.

The tortillas are coated in chili oil and the fillings are ready. The oil should be bright red and the tortillas should have a glossy sheen.

The consommé is simmering gently, filling the kitchen with a rich, spicy aroma.

Griddle and Crisp

3. 3Griddle the Tortillas
   Heat a large skillet or flat-top griddle over medium-high heat. Place the oiled tortillas on the hot surface and cook for 30 seconds until they begin to sizzle and soften.
   Look for Tortillas are pliable and slightly blistered.
   Tip Do not overcrowd the pan; work in batches.
4. 4Add Cheese and Beef
   Sprinkle a generous layer of shredded Oaxaca cheese over one half of each tortilla. Top with the shredded beef, diced onion, and cilantro. Fold the other half over to form a taco.
   Look for The cheese begins to melt as soon as it hits the hot tortilla.
   Tip Keep the filling on one side for easy folding.
5. 5Sear Until Crispy
   Press the folded taco with a spatula and cook for 2 minutes per side, until the tortilla is blistered, deep mahogany red, and shatteringly crisp. The cheese should be fully melted and oozing at the edges.
   Look for The tortilla is crispy and the cheese is bubbling.
   Tip Adjust heat if the tortilla browns too quickly.

The tortillas are sizzling on the griddle, turning a deep mahogany red. The cheese is melting and bubbling at the edges. The tacos are folded and pressed, and the kitchen smells of toasted corn and chili.

Serve and Dip

6. 6Serve with Consommé
   Transfer the quesatacos to a platter. Serve immediately with a bowl of hot consommé for dipping. Dunk each taco into the consommé before taking a bite. Let it rest for 3 minutes before slicing.
   Look for The consommé is steaming and aromatic.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Provide small bowls for each guest.

The tacos are crispy, golden, and loaded with molten cheese and beef. The consommé is steaming in bowls, ready for dipping. Each bite delivers a loud crunch followed by rich, savory flavors.

Common mistakes

Avoid over-soaking the tortillas in oil, which can make them greasy and prevent crisping. Don't overcrowd the skillet, as this lowers the temperature and steams the tortillas instead of frying them.

Press the tacos firmly with a spatula to ensure even browning. If the tortillas crack, they may not be warm enough before folding.

How to tell it’s done

The quesatacos are done when the tortillas are deeply browned, blistered, and crisp to the touch. The cheese should be fully melted and stretchy when pulled.

The internal temperature of the beef filling should be at least 165°F (74°C) if reheated from cold, but since it's pre-cooked, the focus is on the crispy texture and melted cheese.

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