Crispy Birria Quesatacos with Consommé Trio

Instructions

1. Step 1 — Make the Chile Marinade: Toast dried guajillo, ancho, and árbol chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Transfer to a bowl, cover with boiling water, and soak for 20 minutes until softened.
2. Step 2 — Char the Aromatics: In the same skillet, char the tomatoes, quartered onion, and garlic cloves over high heat until lightly blackened on all sides, about 5–7 minutes.
3. Step 3 — Blend the Birria Sauce: Drain the soaked chiles and add to a blender along with charred tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until completely smooth. Strain through a fine mesh sieve.
4. Step 4 — Braise the Beef: Season beef chunks generously with salt. In a large Dutch oven or heavy pot, sear beef over high heat with a little oil until browned on all sides, about 8 minutes. Pour the strained chile sauce over the beef, add remaining 3 cups of beef broth and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours until beef is fall-apart tender.
5. Step 5 — Shred and Reserve Consommé: Remove beef from the pot and shred with two forks. Reserve the braising liquid (consommé) — skim fat from the top but save it for dipping the tortillas. Taste and adjust salt in the consommé.
6. Step 6 — Cook Mexican Rice: Rinse rice until water runs clear. Heat oil in a saucepan over medium-high heat and toast rice until golden, about 4 minutes. Add minced garlic, cook 1 minute. Add tomato sauce, chicken broth, and salt. Bring to a boil, reduce heat, cover, and simmer 18 minutes. Fluff with a fork.
7. Step 7 — Make Refried Beans: Heat lard in a skillet over medium heat. Add cooked pinto beans and mash with a potato masher while cooking. Add a splash of bean cooking liquid or water to reach a smooth, creamy consistency. Season with salt and cook 5 minutes, stirring frequently.
8. Step 8 — Prepare Green Salsa: Roast tomatillos and serrano pepper under a broiler for 5–7 minutes until charred. Blend with cilantro, garlic, salt, and lime juice until smooth. Chill until serving.
9. Step 9 — Assemble the Quesatacos: Skim the orange fat from the top of the consommé into a small bowl. Dip each corn tortilla into the warm fat/consommé mixture to coat both sides — this is what gives them their vibrant orange color.
10. Step 10 — Fill and Fold: Place a dipped tortilla on a hot griddle or comal over medium-high heat. Quickly add a layer of shredded Oaxaca cheese to one half of the tortilla, then top with a generous portion of birria meat. Fold the tortilla over into a half-moon shape and press lightly.
11. Step 11 — Crisp the Tacos: Cook each taco for 2–3 minutes per side, pressing gently, until both sides are deeply golden and crispy and the cheese is fully melted. Work in batches, keeping finished tacos warm in a 200°F oven.
12. Step 12 — Plate and Serve: Arrange 3 crispy birria tacos on a tray lined with parchment. Serve alongside a bowl of hot consommé for dipping, Mexican rice, refried beans, chopped fresh cilantro, red salsa, and green tomatillo salsa.