California Farm Quesa Birria Tacos and Consommé

Name: California Farm Quesa Birria Tacos and Consommé
Yield: 4 people, 16 tacos
Cuisine: American
Ingredients: For the tortillas:; 2 cups masa blue corn flour; 3 cups boiling water; 1 Tsp olive oil; For the shredded beef and consommé; 1 pound beef rump roast, 16 chunks; 2 garlic cloves; 2 bay leaves; 1/2 diced onion; 1 pint beef bone broth; 1/2 tsp each granulated garlic, salt, pepper, oregano, paprika powder, cayenne pepper; 1 whole dried arbol pepper; 1 whole dried Andra Gunther pepper, like ancho; 1 whole dried large Kashmiri mild pepper, like Guajillo; 1 fresh chopped deseeded jalapeño pepper; 1 fresh chopped deseeded Anaheim pepper; 1 fresh chopped deseeded sweet red pepper; 1 small can tomato paste; 1/4 tsp each rosemary, thyme, onion powder, oregano, cinnamon powder, garlic powder, black pepper; Water to replace evaporated broth; For the tacos:; 2 cups shredded beef; 1 cup shredded aged Tillamook cheddar cheese; 1 chopped tomato; 1/2 chopped onion; 1/2 chopped avocado; 1 Cup consommé; 1/2 cup chopped fresh or frozen cilantro; 8 wedges meyer lemon

Hobby Horseman @HobbyHorseman

California, United States

Cookpad member Pinkblanket’s Kitchen listed her Birria Taco recipe in here, I made it from ingredients on hand, and I made it very spicy.

Quesabirria is a birria taco with cheese and consommé dip.

I love new ways to cook tough meats, because we raise and butcher our own beef, pork, lamb, goat and fowl, and eat game meat like elk and venison. We eat all the tough meat cuts ourselves.

These tacos and the consommé dip taste delicious. Thank you, cookpad member Pinkblanket’s Kitchen.

#CA2025

Cookpad member Pinkblanket’s Kitchen listed her Birria Taco recipe in here, I made it from ingredients on hand, and I made it very spicy.

Quesabirria is a birria taco with cheese and consommé dip.

I love new ways to cook tough meats, because we raise and butcher our own beef, pork, lamb, goat and fowl, and eat game meat like elk and venison. We eat all the tough meat cuts ourselves.

These tacos and the consommé dip taste delicious. Thank you, cookpad member Pinkblanket’s Kitchen.

#CA2025

Hobby Horseman @HobbyHorseman

California, United States

Cookpad member Pinkblanket’s Kitchen listed her Birria Taco recipe in here, I made it from ingredients on hand, and I made it very spicy.

Quesabirria is a birria taco with cheese and consommé dip.

I love new ways to cook tough meats, because we raise and butcher our own beef, pork, lamb, goat and fowl, and eat game meat like elk and venison. We eat all the tough meat cuts ourselves.

These tacos and the consommé dip taste delicious. Thank you, cookpad member Pinkblanket’s Kitchen.

#CA2025

Cookpad member Pinkblanket’s Kitchen listed her Birria Taco recipe in here, I made it from ingredients on hand, and I made it very spicy.

Quesabirria is a birria taco with cheese and consommé dip.

I love new ways to cook tough meats, because we raise and butcher our own beef, pork, lamb, goat and fowl, and eat game meat like elk and venison. We eat all the tough meat cuts ourselves.

These tacos and the consommé dip taste delicious. Thank you, cookpad member Pinkblanket’s Kitchen.

Saved

Ingredients

Four hours or Overnight

4 people, 16 tacos

For the tortillas:
2 cupsmasa blue corn flour
3 cupsboiling water
1 Tspolive oil
For the shredded beef and consommé
1 poundbeef rump roast, 16 chunks
2garlic cloves
2bay leaves
1/2diced onion
1 pintbeef bone broth
1/2 tspeach granulated garlic, salt, pepper, oregano, paprika powder, cayenne pepper
1whole dried arbol pepper
1whole dried Andra Gunther pepper, like ancho
1whole dried large Kashmiri mild pepper, like Guajillo
1fresh chopped deseeded jalapeño pepper
1fresh chopped deseeded Anaheim pepper
1fresh chopped deseeded sweet red pepper
1small can tomato paste
1/4 tspeach rosemary, thyme, onion powder, oregano, cinnamon powder, garlic powder, black pepper
Water to replace evaporated broth
For the tacos:
2 cupsshredded beef
1 cupshredded aged Tillamook cheddar cheese
1chopped tomato
1/2chopped onion
1/2chopped avocado
1 Cupconsommé
1/2 cupchopped fresh or frozen cilantro
8wedges meyer lemon
Equipment: tortilla press, large glass measuring cup, dutch oven with lid, cast iron skillet
Cost: beef rump roast $5, cheese $2, tortilla flour 25 cents, bone broth 50 cents, chicken bouillon 20 cents, peppers, vegetable, spices 50 cents, per taco 50 cents

Saved

Steps

Four hours or Overnight

1

Cut one pound tough beef in 16 chunks, brown in lard with chilies and spices, then simmer in pint of beef bone broth till tender to make a pound of shredded taco meat. Simmer four hours or overnight on low flame. Remove whole dried peppers. Remove tender meats chunks. Add water to replace evaporated broth to make a whole pint of broth.

California Farm Achiote, Adobo and Taco Sauce
2

For the spicy consommé: Set beef chunks aside, shred and remove fat from meat, return fat from meat back into broth. Mix broth with spices and tomato paste, taste, simmer to condense, add more bone broth till you have a the perfect depth of flavor. Then puree to make dip. Mix shredded beef with cup of purée consommé. Top with cilantro puree. Makes 4 portions of dip, half cup each.
3

Make 16 tortillas from 2 cups of blue nixtamalized masa flour mixed with 3 cups of boiling water and a teaspoon of olive oil to prevent sticking. Mix in large measuring cup, reheat in microwave to bring back to boil till solid dough. Masa will expand to 6 cups.
Make two balls, roll out, cut roll in half, half again, half again in 8 equal pieces, roll into 8 balls, press into tortilla. Repeat. Takes 5 minutes.

California Farm Grown Corn Nixtamalized Tortillas
4

Rub Tbs of fat from the consommé on tortilla, flip and bake consommé side into cast iron skillet, bake till dry, flip with spatula, fry other side. Taste.
5

When cooled, Split the consommé in two, put in different bowls. One is half a cup of pureed liquid from the top of the broth, shiny with the fat, drippings and thin broth. The other one is the 1 1/2 cup thick pureed liquid from the bottom, for dipping the tacos. Fresh for a week in the fridge.
6

In hot skillet, while frying tortilla with rubbed side down, fill with taco ingredients: 1 Tbs shredded meat, 1 Tbs shredded aged tillamook cheddar cheese, 1 Tsp chopped onion, 1 Tsp tomato, 1 Tsp avocado, 1 Tsp cilantro, Fold and serve with lemon wedge.
7

When eating, dip your taco in consomme puree topped with cilantro puree. Enjoy.

Linked Recipes

California Farm Achiote, Adobo and Taco Sauce

California Farm Grown Corn Nixtamalized Tortillas

Saved

Cooksnaps

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Hobby Horseman @HobbyHorseman

on May 18, 2025 19:51

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.