These tacos are inspired by quesabirria. The beef is braised in a spicy sauce, shredded, folded into a tortilla and cooked with cheese until melty and crisp.
Ingredients
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4 pound boneless chuck roast
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1 carrot
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2 white onions
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1 can chipotle chiles
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4 cloves garlic
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1 can diced tomatoes
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2 teaspoons hot chili powder
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1 teaspoon ground cumin
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2 teaspoons salt
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1 teaspoon pepper
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4 cups beef stock
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3 tablespoons avocado oil
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12 corn tortillas
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4 cups monterey jack cheese, shredded
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1/2 cup cilantro, chopped
Instructions
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Heat oven to 300 degrees
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Heat oil in a large dutch oven over medium high heat. Season the beef with chili powder, cumin, salt and pepper. Place the beef in the dutch oven and sear for about 3 minutes per side.
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In a food processor add the carrot, 1 onion, garlic, chipotle peppers and tomatoes. Pour over the beef, add the beef stock and bay leaves. Transfer to the oven, cover and cook for 3-4 hours until fall apart tender.
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When the beef is cooked, remove from the pot. Remove 1 1/2 cup of the broth and add to a bowl for dipping. Shred the beef and add back to the broth.
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Heat a skillet over medium high heat. To fry the tacos, dip a corn tortilla in the broth. Add the beef and cheese, then fold and fry on both sides until crisp. Repeat for all the tortillas.
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Serve with broth, minced white onion, cilantro and limes.
Takes 4 1/2 hours
Serves 6-8
