Description
Indulge in the ultimate fusion of flavors with this Quesabirria Burrito, filled with tender shredded beef, melted cheese, and accompanied by a comforting consomé broth for the perfect Mexican-inspired meal.
Ingredients
– 2 pounds beef chuck roast
– 1 white onion, diced
– 4 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8 large tortillas
– 2 cups shredded Oaxaca or Monterey Jack cheese
– 4 cups beef broth
– 2 bay leaves
– 1 teaspoon dried thyme
– Chopped cilantro, for garnish
– Lime wedges, for serving
Instructions
1. In a large pot or Dutch oven, combine the beef chuck roast, diced onion, minced garlic, chili powder, cumin, oregano, salt, and black pepper.
2. Add enough water to the pot to just cover the beef. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is very tender and shreds easily.
3. Remove the beef from the cooking liquid and use two forks to shred it.
4. In the same pot, add the beef broth, bay leaves, and dried thyme. Bring to a simmer and let the consomé broth flavors meld for about 15 minutes.
5. To assemble the burritos, place a tortilla on a flat surface and spoon some of the shredded beef down the center. Top with a generous amount of shredded cheese.
6. Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
7. Heat a large skillet over medium heat and cook the burritos, seam-side down, for 2-3 minutes per side, or until the tortilla is golden brown and crispy.
8. Serve the quesabirria burritos hot, with the consomé broth on the side for dipping. Garnish with chopped cilantro and lime wedges.
Notes
For added flavor, you can dip the burritos in the consomé broth before serving. The broth can also be enjoyed on its own as a comforting accompaniment.
- Prep Time: 15
- Cook Time: 180
- Category: Chicken, Beef & Pork
- Method: Stovetop
- Cuisine: Mexican