Quesabirria Tacos

A spiced up version of a viral fave!  Chipotle Killer Salsa makes this slow cooked, crave-worthy taco a snap to make! 

 

2 lbs beef stew meat

3 C beef broth

1 jar Chipotle Killer Salsa

2 T apple cider vinegar

1 T brown sugar

2 t paprika

16 corn tortillas, street taco size

3 C shredded Monterrey jack

1/2 large white onion, diced

1 cup fresh cilantro, chopped

Preheat a Dutch oven over medium high heat.  Add a swirl of olive oil to the pan.  Working in batches, sear the meat until brown on all sides.  Remove and set aside.  Deglaze pan by adding the beef broth and stirring to remove brown bits on the bottom of the pan. Add the Chipotle Killer Salsa to the broth and bring to a simmer.  Add apple cider vinegar, brown sugar and paprika.  Return beef to pot.  Stir to combine.  Cover and simmer on medium low until beef is fork tender and shreds easily – approximately 3 hours.  Remove beef from the consommé and shred with a fork.  Set aside. 

Preheat flat top or large skillet to medium high heat.  Quickly dip each corn tortilla in the consommé and add to flat top.  Fry until slightly crisp and flip over.  Top with shredded Monterrey jack and shredded beef.  As cheese starts to melt, fold taco in half and press slightly so it keeps its shape.  Flip taco over so that it is browned on both sides.

To serve, ladle consommé into bowls and sprinkle with diced white onion and cilantro.  Serve tacos with consommé for dipping.