Beef Birria Queso Tacos with Consomé Recipe

In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic and sauté until softened.

Add the beef chuck roast to the pot and brown on all sides.

In a separate bowl, whisk together the beef broth, tomato paste, chipotle in adobo sauce, dried oregano, ground cumin, salt, black pepper, and apple cider vinegar. Pour this mixture over the beef in the pot.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the beef simmer for 3-4 hours, until it is tender and easily shreds.

Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and let it simmer for an additional 30 minutes to absorb the flavors.

While the beef simmers, preheat the oven to 350°F (175°C). Place the corn tortillas on a baking sheet and warm them in the oven for about 5 minutes, until they are pliable.

To assemble the tacos, place a spoonful of the shredded beef onto each tortilla. Top with a sprinkle of shredded cheese and fold the tortilla in half to form a taco shape.

Heat a large skillet over medium heat and lightly grease it. Place the filled tacos in the skillet, working in batches if necessary, and cook for 2-3 minutes on each side, until the cheese is melted and the tortillas are crispy.

Serve the beef birria queso tacos with a side of the consomé for dipping. Garnish with chopped cilantro and serve with lime wedges.