American · Dinner
Birria Tacos
Braised Beef Quesatacos (High-Protein)
Beef chuck braised low with dried guajillo chilies, chipotle, tomato, garlic and warm spices until fork-tender, then shredded and folded with black beans and Oaxaca cheese into corn tortillas griddled in the rendered fat. Served crisp with cilantro, onion and a cup of the chili consomme for dipping.
$7
25 minsPrep
180 minsCook
205 minsTotal
MediumLevel
Nutrition per serving
760Calories
53.7gProtein
37.2gFat
51.9gCarbs
6.5gSugar
12.4gFiber
806mgSodium
186mgChol
13.9gSat Fat
892mgPotassium
287mgCalcium
4.2mgIron
1.8mcgVitamin B12
18mgVitamin C
protein-rich
gluten-free
egg-free
high-fiber
high-protein
Instructions
1
Prep
Toast the stemmed guajillo chilies in a dry pot over medium heat for 1 minute until fragrant, then soak in hot water 10 minutes until pliable.
2
Blitz
Blend the softened guajillos, chipotle, canned tomatoes, garlic, onion, cumin, oregano and cinnamon into a smooth paste with no chili flecks visible.
3
Sear
Heat the vegetable oil in the pot over medium-high heat and brown the beef chuck chunks for 6 minutes, turning once, until a deep golden crust forms.
4
Braise
Pour the chili paste over the beef, add beef stock and bay leaf, cover and simmer over low heat for 2.5 hours until the beef shreds easily.
5
Crisp
Shred the beef, skim fat off the consomme, stir in black beans to warm through, then dip tortillas in fat and griddle over medium-high heat 2 minutes until crisp.
6
Plate
Fill each tortilla with beef, beans and shredded Oaxaca cheese, fold, scatter diced onion and cilantro, and serve with lime and consomme.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef chuck, cut into large chunks
- 66 dried guajillo chilies (0.5 oz / 15g), stemmed and seeded
- 22 chipotle in adobo (0.5 oz / 15g)
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion, plus extra to serve
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp ground cinnamon
- 22 bay leaf
- 2 tbsp2 tbsp vegetable oil
- 1 1/2 cup360ml beef stock
- 9.2 oz260g cooked black beans, drained
- 66 corn tortillas (1.6 oz / 45g)
- 2.8 oz80g Oaxaca cheese
- 4 tbsp4 tbsp cilantro
- 22 lime, cut into wedges
- salt to taste
