These smoky brisket quesabirria tacos are a rich and flavorful fusion of tender smoked brisket, melted cheese, and a bold consomé, delivering the ultimate crispy and juicy taco experience.
Keyword quesabirria
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Ingredients
4-5 cups smoked brisket, shredded
4 tbsp beef tallow (or 8 tbsp butter)
4 tbsp butter
1 onion, diced
4 cloves garlic, chopped
4 cups beef stock
2 tbsp white vinegar
1 tbsp paprika
4 dried guajillo peppers, seeded
1 can diced tomatoes
8-10 tortillas (corn or flour)
1 ½ cups shredded white cheddar
½ cup queso fresco
¼ cup chopped cilantro (optional)
Instructions
Melt tallow and butter in a pot over medium heat. Sauté onion until translucent.
Add garlic and stir for 1 minute. Pour in beef stock, vinegar, paprika, guajillo peppers, and tomatoes.
Simmer for 10 minutes, then blend until smooth.
Return to pot and add brisket. Simmer for 20 minutes, then shred.
Heat a griddle and coat with tallow. Dip tortillas in consomé and place on griddle.
Add brisket, cheddar, queso fresco, and cilantro. Fold and crisp both sides.