Saffron and Garlic Quesabirria
Spanish-influenced beef braise with heavy garlic and saffron strands for a golden consommé.
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Ingredients
- 3 lbs Beef Chuck Roast, cubed
- 12 pieces Garlic Cloves, peeled and smashed
- 1 teaspoon Saffron Strands
- 6 pieces Dried Guajillo Chiles, deseeded
- 4 cups Beef Broth
- 1 tablespoon Spanish Smoked Paprika (Pimentón)
- 1 large White Onion, chopped
- 2 cups Oaxaca Cheese, shredded
- 12 pieces Corn Tortillas
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dried Oregano
- 1/2 cup Fresh Cilantro, chopped(optional)
Instructions
- 1
In a dry skillet, toast the guajillo chiles until fragrant, then soak them in hot water for 15 minutes until softened.
- 2
Blend the soaked chiles with the garlic, smoked paprika, oregano, vinegar, and 1 cup of beef broth until a smooth paste forms.
- 3
Sear the beef chunks in a heavy pot over high heat until browned on all sides, then remove and set aside.
- 4
Add the remaining beef broth and the saffron strands to the pot, scraping the bottom to release the browned bits.
- 5
Return the beef and the chile paste to the pot, cover tightly, and simmer on low heat for 3 to 4 hours until the meat is fork-tender.
- 6
Shred the beef and set aside, keeping the golden saffron-infused consommé in the pot for dipping.
- 7
Dip a tortilla into the top layer of the consommé, place it on a hot griddle, fill with cheese and shredded beef, and fold in half.
- 8
Fry until the tortilla is crispy and the cheese is melted, then serve with a small bowl of the hot consommé for dipping.
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