Get ready to tantalize your taste buds with the irresistible flavors of Smoked Birra Quesataco with Consomme! This mouthwatering Mexican dish combines tender, smoky beef with warm corn tortillas, creating a culinary experience that will have you coming back for seconds. Imagine sinking your teeth into juicy, shredded beef, perfectly complemented by fresh cilantro and a rich, flavorful consomme for dipping. Whether you’re hosting a fiesta or simply craving something delicious, this recipe is sure to impress. Dive in and discover how to make this unforgettable dish that will leave your guests raving!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 pounds beef chuck roast
- 1 can (12 oz) beer
- 2 tablespoons taco seasoning
- 12 corn tortillas
- 1 cup beef broth
- 1 onion, chopped
- 1 bunch cilantro, chopped
Instructions
- Prepare the beef chuck roast by patting it dry with paper towels and generously seasoning with taco seasoning, ensuring even coverage on all sides of the meat.
- Preheat your smoker or oven to 275°F (135°C), preparing for low and slow cooking to tenderize the beef chuck roast.
- Place the seasoned beef chuck roast in a large cast-iron Dutch oven or smoker-safe cooking vessel. Pour the beer and beef broth around the meat, creating a flavorful braising liquid.
- Sprinkle chopped onions around the meat and cover tightly with a lid or aluminum foil to trap moisture and steam.
- Smoke or slow-cook the beef for approximately 3 hours, or until the meat becomes extremely tender and can be easily shredded with a fork. Internal temperature should reach around 205°F (96°C).
- Once cooked, remove the beef from the cooking vessel and let it rest for 15-20 minutes. Reserve the cooking liquid for the consomme.
- Shred the beef using two forks, pulling the meat apart into tender, bite-sized pieces.
- Warm the corn tortillas on a griddle or skillet until they are soft and pliable.
- For each quesataco, place shredded beef on a tortilla, top with fresh chopped cilantro, and fold.
- Strain the reserved cooking liquid to create a clear, flavorful consomme for dipping.
- Serve the quesatacos hot with the consomme on the side for dipping, allowing guests to enjoy the rich, smoky flavors.
Tips
- Choose the Right Cut: Opt for a well-marbled beef chuck roast, as the fat will render during cooking, making the meat incredibly tender and flavorful.
- Season Generously: Don’t skimp on the taco seasoning! Make sure to coat the roast evenly for maximum flavor.
- Low and Slow: The key to tender beef is cooking it low and slow. Keep your smoker or oven at a steady 275°F (135°C) to ensure the meat breaks down beautifully.
- Resting is Crucial: Allow the beef to rest after cooking; this helps retain its juices and makes shredding easier.
- Warm Tortillas: Warm your corn tortillas on a griddle before assembling the quesatacos to enhance their flavor and pliability.
- Strain for Clarity: When making the consomme, strain the cooking liquid well to ensure a clear, flavorful broth that’s perfect for dipping.
- Garnish Boldly: Don’t hold back on the cilantro! Its fresh flavor adds a vibrant touch that complements the smoky beef beautifully.With these tips, you'll be well on your way to creating an unforgettable Smoked Birra Quesataco experience!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
