Chef Ron Torres

A Bite Of Mexico

11220 West Lincoln Highway, Mokena, IL

A Bite of Mexico
https://abiteofmexico.com/

Check Out:

Cinco Days of Cinco from May 1 through May 5, and is offering complimentary tequila tastings paired with entrees (including the quesabirria tacos) and more.

Recipe:

Quesabirria Tacos
Chef Ron Torres, A Bite Of Mexico Restaurant & Tequila Bar

These tacos are tacos inspired by the traditional Mexican birria beef stew that’s cooked low and slow in a seasoned chili sauce.

Ingredients

3 pounds of Chuck Roast

1 Large White Onion

6 Garlic Cloves

4 Cups of Beef Broth

2 Teaspoons Tomato Paste

3 Ancho Chiles

3 Guajillo Chiles

1 New Mexico Chile

2 Bay Leaves

2 Teaspoons Mexican Oregano

1 Cup of Water

Salt & Pepper to taste

12 El Milagro Corn Tortillas

6 Cups Shredded Chihuahua Cheese

Diced Red Onion & Cilantro to taste

Process

  • Remove the seeds and toast the peppers in a frying pan till fragrant
  • Season Chuck Roast with Salt & Pepper, sear in a large pot until a nice crust forms & remove from pot, add onion & garlic into same pot and sauté until soft/translucent
  • Add 4 cups of Beef Broth to pot to deglaze, leave the onions & garlic, add tomato paste, oregano, all the toasted peppers…bring to a boil and then reduce to medium/low heat for 30 minutes or until all components are soft. 
  • Pour the mixture into blender, blend on high until smooth
  • Place blended ingredients through a strainer to remove small bits of peppers, leaving a smooth sauce.
  • Place seared Chuck Roast back into pot, pour strained sauce over, add one cup of water, 2 bay leaves and season with salt & pepper to taste.
  • Cook on stove top with a medium/low flame for 6 hours.

  • Once done, remove meat from pot & shred apart
  • Dip the corn tortillas in the Consome and place them onto a hot frying pan
  • Add the chihuahua cheese, meat, diced red onion & cilantro. Let that sit for 30 seconds and then fold in half, continue to let it sit for another 30 seconds and flip the taco over so the other side gets more cook time.
  • Take some of the Consome into a little bowl, add red onion & cilantro to it and use it to dip your Quesabirria Taco into it.