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This is a rich, meaty, and cheesy taco that combines the best of a quesadilla and a traditional taco. The beef is slow-braised in a flavorful chili and spice-infused broth until it's fall-apart tender. The tacos are then fried until crispy and served with a side of the savory braising liquid, or consommé, for dipping.
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Sear seasoned beef until deeply browned, then set aside. → Sauté aromatics, add stock, dried chilies, and a spice sachet. Return meat to the pot and braise for 1 hour. → Blend softened chilies with braising liquid to make a purée. Return it to the pot and braise for another 1.5 hours until the meat is tender, then shred the meat. → Dip corn tortillas in the consommé fat, fry in a skillet with Oaxaca cheese and the shredded meat until crispy. → Serve the quesa tacos with a side of the garnished consommé for dipping.
Sear seasoned beef until deeply browned, then set aside. → Sauté aromatics, add stock, dried chilies, and a spice sachet. Return meat to the pot and braise for 1 hour. → Blend softened chilies with braising liquid to make a purée. Return it to the pot and braise for another 1.5 hours until the meat is tender, then shred the meat. → Dip corn tortillas in the consommé fat, fry in a skillet with Oaxaca cheese and the shredded meat until crispy. → Serve the quesa tacos with a side of the garnished consommé for dipping.
This is a rich, meaty, and cheesy taco that combines the best of a quesadilla and a traditional taco. The beef is slow-braised in a flavorful chili and spice-infused broth until it's fall-apart tender. The tacos are then fried until crispy and served with a side of the savory braising liquid, or consommé, for dipping.
Prepare the dried chilies by removing their stems and deseeding them. Set aside.
Generously season all pieces of meat (chuck roast, short ribs, and oxtail) with salt.
In a large, heavy-bottomed pot, heat oil over medium-high heat until very hot. Sear the meat in batches until a deep brown crust forms on all sides. Remove the seared meat and set it aside.
In the same pot, add the chopped yellow onion and sauté until it begins to soften. Then add the tomato paste and cook, stirring, until it darkens in color.
Add the sliced garlic and cook until fragrant, about 30 seconds. Pour in the beef stock to deglaze the pot, scraping up any browned bits from the bottom.
Developing a deep brown crust on the meat during the searing step is crucial for the final flavor of the stew.
Using a rich, preferably homemade, beef stock will significantly enhance the quality of the consommé.
Oaxaca cheese is the traditional and best choice for this dish due to its superior melting and stretching qualities.
Don't be afraid to make it messy; dipping the taco in the consommé is an essential part of the experience.
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