- Level: Intermediate
- Total: 4 hr 5 min
- Active: 1 hr 20 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 631
- Total Fat
- 37 g
- Saturated Fat
- 17 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 53 g
- Cholesterol
- 176 mg
- Sodium
- 999 mg
I love quesabirria tacos, which are made with ooey, gooey cheese and tender shredded meat, and have a delicious consommé broth for dipping. Yum! I took those ingredients and made it in a dip form. It's such an easy and crowd-pleasing dish to serve at a party!
- Level: Intermediate
- Total: 4 hr 5 min
- Active: 1 hr 20 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 631
- Total Fat
- 37 g
- Saturated Fat
- 17 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 53 g
- Cholesterol
- 176 mg
- Sodium
- 999 mg
Ingredients
Directions
Special equipment:
a 12-inch cast-iron skillet or four 5-inch cast-iron skillets- Remove the stems and seeds from the ancho and guajillo chiles and add to a medium saucepan. Add the garlic, tomatoes, bay leaf and cinnamon stick. Cut one of the onions in half and add to the saucepan along with enough water to cover. Bring to a boil. Reduce the heat and simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Sprinkle the beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside. Working in two batches, add the beef and sear until browned on all sides, 4 to 5 minutes per batch. Remove the beef to a plate. Thinly slice the remaining 2 1/2 onions. Add the remaining 1 tablespoon oil to the Dutch oven and add the onions. Cook, stirring occasionally, until the onions begin to caramelize, about 10 minutes.
- Strain the chile mixture through a fine-mesh sieve set over a bowl or large glass measuring cup. Reserve 2 cups of the liquid. Remove and discard the bay leaf and cinnamon stick. Transfer the chiles and vegetables to a blender or food processor along with the reserved liquid. Add the oregano, cumin and sugar. Season with salt and pepper to taste. Blend or process until smooth.
- Return the beef to the Dutch oven with the onions. Add the beef broth and pureed chile mixture. Bring to a low boil. Cover, reduce the heat and simmer until the beef is tender and shreds easily with two forks, 2 1/2 to 3 hours.
- Preheat the oven to 425 degrees F.
- Remove the beef and onions from the Dutch oven. Shred the beef with two forks. Transfer to one 12-inch cast-iron skillet or four 5-inch cast-iron skillets.
- Whisk together the cold water and flour in a small saucepan. Add 1/2 cup of the beef and onion cooking broth. Simmer until the mixture is thickened, about 3 minutes. Stir the gravy into the beef in the skillet or skillets. Sprinkle with the cheese. Transfer to the oven and bake until the cheese is melted and the dip is bubbly, 15 minutes. Sprinkle with the cilantro before serving with the tortilla chips.
