Ingredients
Scale
For the Meat
- 3 to 4 lbs chuck roast, cut into large chunks
- 1 to 3 lbs beef shanks
- 1 to 2 tablespoons seasoning salt
- 1 tablespoon onion powder
- 2 tablespoons vegetable oil
- 3 garlic cloves, smashed
- 1 yellow onion, finely diced
For the Chile Paste
- 4 guajillo chilies, stems and seeds removed
- 5 New Mexico chilies, stems and seeds removed
- 3 chiles de árbol, stems removed (adjust for heat preference)
- 2 mulato chilies, stems and seeds removed
- 2 chipotle peppers in adobo sauce
- 1 (14.5 oz) can petite diced tomatoes
- 4 cups beef or chicken stock
- 2 cups water
- 3 garlic cloves
- 4 bay leaves
- 1 tablespoon whole black peppercorns
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon allspice
- 1/2-inch cinnamon stick
- 1-inch piece fresh ginger, peeled
- 1 tablespoon white distilled vinegar
For the Quesatacos
- Corn tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, roughly chopped, for garnish
- White onion, finely chopped, for garnish
- Lime wedges, for serving
Instructions
- Season the meat. Pat the chuck roast and beef shanks dry with paper towels. Rub all sides generously with seasoning salt and onion powder. Let the meat sit at room temperature for 20 to 30 minutes while you prepare the chile paste.
- Toast the dried chiles. Heat a dry skillet or comal over medium heat. Toast the guajillo, New Mexico, mulato, and chiles de árbol in batches for 20 to 30 seconds per side until fragrant and slightly darkened. Don’t let them burn. Transfer immediately to a bowl and cover with boiling water. Let them soak for 15 to 20 minutes until softened.
- Blend the chile paste. Drain the soaked chiles and add them to a blender along with the chipotle peppers, diced tomatoes, 3 garlic cloves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, vinegar, and 1 cup of the stock. Blend on high until completely smooth, about 1 to 2 minutes. Strain through a fine mesh sieve if you want a silkier paste; this step is optional but recommended.
- Sear the meat. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the meat in batches, browning each side for 3 to 4 minutes. Don’t crowd the pot. Transfer seared pieces to a plate and set aside.
- Cook the onion and garlic. In the same pot, reduce heat to medium and add the diced onion. Cook for 3 to 4 minutes until softened, scraping up any browned bits from the bottom. Add the smashed garlic cloves and cook for another minute.
- Add the chile paste. Pour the blended chile paste into the pot and cook, stirring frequently, for 5 minutes. This step cooks out some of the raw chile flavor and deepens the color of the paste.
- Add the meat and braising liquid. Return the seared meat to the pot. Pour in the remaining stock, water, and add the bay leaves. The liquid should come up about three-quarters of the way up the meat. Stir to combine.
- Braise low and slow. Bring the pot to a boil, then reduce heat to low. Cover tightly and simmer for 3 to 3.5 hours, turning the meat once halfway through, until the beef is completely tender and falling apart. Alternatively, braise in a 325°F oven, covered, for the same amount of time.
- Shred the meat. Remove the beef from the pot and shred it using two forks, discarding any bones or large fat pieces. Skim the fat from the top of the consommé and set it aside in a shallow bowl or plate, you’ll use it for the tacos. Taste the consommé and adjust salt if needed.
- Assemble and fry the quesatacos. Heat a skillet or comal over medium heat. Dip each corn tortilla into the reserved fat from the consommé on both sides. Place it in the skillet, add a small handful of the mixed cheeses on one half, then pile on some shredded birria meat. Fold the tortilla over and press gently.
- Cook until crispy. Fry the taco for 2 to 3 minutes per side until the tortilla is golden and crispy and the cheese is fully melted.
- Serve with consommé on the side. Ladle warm consommé into small bowls for dipping. Top the tacos with chopped cilantro and onion and serve with lime wedges.
Notes
- Dutch oven vs. slow cooker: A Dutch oven is ideal for the sear and braise in one pot. A slow cooker works too; sear in a separate pan, then cook on low for 8 hours.
- Instant Pot option: Pressure cook on high for 60 to 70 minutes after searing and adding the chile paste and liquid. Natural release for 15 minutes.
- Make-ahead: The entire braise can be made 1 to 2 days ahead. The fat solidifies in the fridge, making it easy to skim and use for the tacos.
- Freezing: Freeze the shredded meat and consommé separately for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Chile substitutions: If you can’t find mulato chiles, ancho chiles are the best swap. For a milder version, reduce or skip the chiles de árbol entirely.
- Cheese options: Oaxacan cheese is traditional and melts beautifully if you can find it. The mozzarella and Monterey Jack combo is a widely available alternative that works really well.
- Tortillas: Corn tortillas are traditional. Make sure they’re fresh and pliable. If they crack when you fold them, warm them briefly on the comal first before dipping in fat.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with 1 cup consommé
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 95 mg