quesabirria

Joanne Gallagher’s quesabirria fills corn tortillas with the recipe’s own braised beef and the selected Monterey Jack. The tortillas touch the fat at the surface of the braising liquid before crisping in a skillet, and the same consomé accompanies them for dipping. The source describes these tacos as Mexican and associates their traditional version with Mexico.

Kitchen scissors remove the stems from dried California and ancho chiles, and their seeds are shaken or scraped away; optional gloves are selected for this work. The chiles simmer in three cups of water, then steep off the heat for twenty minutes. Boneless beef chuck is cut into ten similar pieces, seasoned and browned in avocado oil in batches in a Dutch oven, then transferred to a plate. Supplied chopped yellow onion and smashed garlic cook in the same pot, followed by quartered tomatoes, coriander seeds and peppercorns. One cup of the chile water and one cup of beef broth join tahini, cider vinegar, oregano, cinnamon and the softened chiles; the remaining chile water is discarded.

After five minutes of simmering, the pot’s contents are transferred to the selected high-powered blender and pureed. Its plastic vent is removed, and a hand presses a towel over the opening while the hot liquid is blended. The browned beef returns to the pot with the sauce, the blender is scraped out and the remaining two cups of broth are added. Covered with a lid, the pot comes to a simmer and then braises at 325°F for about three hours. A fork checks more than one piece for tenderness. Salt is adjusted if necessary, and the beef rests for twenty minutes before it is moved to a cutting board and pulled apart with forks; connective tissue and larger fat clumps are discarded.

A wide skillet heats over medium heat. One side of each tortilla dips briefly into the fat at the surface of the cooking liquid, excess drips away and that side goes into the skillet. Three to four tablespoons of shredded beef and a little supplied shredded Monterey Jack are added, and the tortilla folds over them. The tacos are flipped until crisp and their cheese melts. They move to a baking sheet held in a 200°F oven while the remaining batches cook. The selected route scrapes leftover skillet oil back into the cooking liquid; additional avocado oil is mixed into that liquid only if its surface oil runs out.

Any remaining thick fat layer is skimmed from the consomé. The selected optional extra cup of broth thins it for dipping. Two to three tacos are placed on each plate, scattered with supplied finely chopped white onion and chopped cilantro, and accompanied by supplied quartered limes and a small bowl of the same consomé. A spritz of lime juice finishes the selected tacos before they are dipped and eaten.