Embark on a culinary adventure with a dish that’s taken the internet by storm - Quesa Tacos bathed in a rich consommé. This recipe, crafted by the talented Joshua Weissman, transforms simple ingredients into a celebration of flavors that you can recreate at home. Perfect for those looking to impress guests or savor a restaurant-quality Mexican feast, these beefy, cheesy Quesa Tacos will become your new go-to favorite.
Ingredients:
- 5 Ancho Chilis
- 5 Guajillo Chilis
- 2 Chili de Árbol
- 1 lb Boneless Chuck Roast
- 3 large Beef Short Ribs (bone-in) or 1 lb Boneless Short Ribs
- 2 large Oxtail slices (approx. 1 lb)
- Salt, to taste
- High-heat Cooking Oil (such as canola), as needed
- 1 Yellow Onion, chopped
- 1 tbsp (12g) Tomato Paste
- 8 Garlic Cloves, sliced
- 2.5 quarts (2.25 liters) Rich Beef Stock (homemade recommended)
- 1 tbsp (8g) Black Peppercorns
- 1 tbsp (5g) Toasted Coriander Seeds
- 1 Cinnamon Stick
- 6 Bay Leaves
- Fresh Corn Tortillas
- Oaxaca Cheese, shredded
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Prep Time: 30 minutes
Cook Time: 2.5 hours
Total Time: 3 hours
Equipment: Large pot, Blender, Cast iron skillet, Cheesecloth
Servings: 4-6
Instructions:
1. Start by preparing your dried chilis: remove the stems and seeds from Ancho, Guajillo, and Chili de Árbol.
2. Season the chuck roast, short ribs, and oxtail generously with salt.
3. Heat a large pot over medium-high and coat the bottom with your high-heat oil. Once hot, sear the meat in batches for about 2-3 minutes on each side until a deep brown crust forms, then set aside.
4. Once all meat is seared and set aside, remove any excess burnt oil and add fresh oil to the pot, then sauté the chopped onion until softened.
5. Stir in the tomato paste and cook until it darkens, then add the garlic and sauté until fragrant.
6. Pour in the rich beef stock, then add the dried chilis.
7. Make a bouquet garni (spice sachet) by placing the peppercorns, coriander, cinnamon stick, and bay leaves onto a cheesecloth, folding the sides over the spices, and tying it up securely. Add this to the pot.
8. Bring the mixture to a light simmer, cover, and braise for 1 hour, stirring occasionally.
9. Remove the chilis and blend with a cup or two of the braising liquid until smooth. Stir the puree back into the pot.
10. Continue to simmer for another one and a half hours or until the meat is very tender.
11. Remove the meat, discard bones, and shred it, combining well with the fat.
12. Season the broth with salt, now referred to as consommé, and keep it warm.
13. Heat your cast iron skillet over medium heat, dip a corn tortilla in the consommé, ensuring it’s coated with the layer of fat on top.
14. Place the soaked tortilla on the skillet, top with a generous amount of shredded beef and Oaxaca cheese.
15. Fold the tortilla over to form a taco, and cook until the tortilla is crispy and the cheese is melted.
16. Serve the Quesa Tacos with a side of the consommé for dipping.
Cooking Tips:
- Using homemade beef stock will greatly enhance the depth of flavor in the consommé.
- When handling the soaked tortillas, support them well to prevent tearing.
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This recipe was inspired by and attributed to Joshua Weissman: https://www.youtube.com/@JoshuaWeissman. Enjoy this delicious dish that captures the essence of celebratory Mexican cuisine in the comfort of your own kitchen!
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Dipping Tacos