Brisket Quesabirria Tacos
I don’t know anyone who cooks a brisket for 6 hours plus, and doesn’t make enough for leftovers. It is great simply re-heated in the sauce. It also freezes well and can be repurposed in tons of other great dishes like tamales and sandwiches. This year, our Rosh Hashanah brisket morphed into quesabirria tacos.
We first tried quesabirria tacos when grazing on The Vegas Strip. My nephew, Stone, was telling us that Birria Tacos with Consomé had been trending all over social media, and we had to give them a try. Gracias, Stone!
Quesabirria tacos (aka red tacos) are super popular and bursting with unctuous deliciousness. They are composed of just three ingredients – meat, cheese, and corn tortillas. They are served with a dipping sauce on the side called consomé. After several hours of cooking, the sauce in which the meat is cooked becomes rich and complexly flavored. The layer of fat from meat flavors and crisps the tortillas, and the liquid becomes the dipping sauce.
Mexican consomé is made with chiles and common Mexican spices such as cumin, oregano, and cinnamon. My holiday brisket consomé is equally flavorful in a different way, it is umami-rich but not spicy at all.
Quesabirria con Consomé Recipe
For Leftover Brisket
How To Make Tender Brisket
This year, for a twist on the usual presentation, I served the brisket over horseradish polenta and added carrots to the sauce. It was delicious!
More Leftover Brisket Recipes
Hanukkah Brisket Tamales here
Gochujang Brisket Sandwiches here
Brisket Quesabirria Tacos
Leftover Brisket Meat
Chop up leftover brisket meat, including the fat cap. These tacos are definitely not on the lean side. Heat the meat in a non-stick skillet. Add a few spoonfuls of the brisket sauce to season the meat.
Brisket Sauce aka Consomé
Meanwhile, place the leftover brisket sauce (including congealed fat) in another skillet.
Remove or puree the onions for a smoother consomé, if desired. Since the onions have been cooked for hours, and are very soft, we just leave them in, as is.
Add enough low-sodium beef stock, if necessary, to the brisket sauce to get a thick but soupy consistency. Bring the sauce to a simmer.
Briefly lay the corn tortillas, one at a time, on top of the hot consomé and remove immediately to a well-greased hot griddle (we like to use high-heat avocado oil).
Brisket and Cheese
When the tortillas are hot and starting to get crispy, flip the tortillas over and place a slice of Mexican cheese on one half of the tortilla.
Mexican cheeses that work are the melty kind: Oaxacan and/or Menonite.
Spoon chopped brisket meat over the cheese. When cheese starts to melt, fold tortilla in half over the meat and cheese.
Pour hot consomé into small dipping bowls. Place quesabirria tacos on platter around the dipping sauce.
Garnish with thinly sliced white onion, jalapeño, radish, and cilantro leaves. Serve sliced limes on the side.
To Enjoy Quesabirria
Place any of the garnishes into the taco if desired. Add a squeeze of lime juice. Dip taco into consomé and enjoy! Con una cerveza, por supuesto!