Description
Discover the ultimate in Mexican comfort food with this Quesabirria Burrito with Consomé recipe. Tender, flavorful meat is wrapped in a crispy, golden tortilla and served alongside a rich, aromatic broth for a truly irresistible and satisfying meal.
Ingredients
– 2 pounds beef chuck roast
– 1 large white onion, diced
– 4 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8 ounces Oaxaca or Monterey Jack cheese, shredded
– 12 large flour tortillas
– 1 cup beef broth
– 2 tablespoons lime juice
– Chopped cilantro, for serving
Instructions
1. In a slow cooker, combine the beef chuck roast, diced onion, minced garlic, chili powder, cumin, oregano, salt, and black pepper. Cover and cook on low for 8-10 hours, until the meat is very tender.
2. Remove the meat from the slow cooker and shred it using two forks.
3. Heat a large skillet over medium-high heat. Place a tortilla in the skillet and top with a generous amount of the shredded beef and shredded cheese. Fold the tortilla in half and cook for 2-3 minutes per side, until the cheese is melted and the tortilla is crispy.
4. In a small saucepan, combine the beef broth and lime juice. Warm over medium heat until heated through.
5. Serve the Quesabirria Burrito immediately, with the consomé on the side. Garnish with chopped cilantro.
Notes
For a spicier version, you can add diced jalapeños or serrano peppers to the filling. The consomé can also be made ahead of time and reheated when ready to serve.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Slow Cooker, Stovetop
- Cuisine: Mexican