Our recipe for mesquite smoked and slow braised “birria style” elk chuck roast is perfect for chopping and making the famed northern Mexican street taco, quesabirria!
With the addition of some melty queso Oaxaca or Monterey Jack cheese, corn tortillas griddled with the chili infused oil that pools on the rich cooking consommé, and a shower of fresh minced onion and cilantro, you’ll have yourself the famed quesabirria that’s part taco, part quesadilla and totally delicious!
*The recipe contains a 3 lb. elk chuck roast, which will easily feed 4 hungry adults!
- 3 lbs. @jhbuffalomeatco. elk chuck roast smoked/braised/chopped
- 16 corn tortillas
- 1# queso Oaxaca or Monterey Jack cheese, grated
- 1 ea. large yellow onion, minced
- 1 ea. bunch cilantro, minced
- chili oil as needed for gridding taco’s
- 4 cups of consommé for dipping and sipping
- Pre-heat a griddle or cast iron pan over medium heat.
- Have the smoked and braised elk chuck roast chopped and warm.
- Liberally oil your griddle or pan with the aromatic chili oil that will pool on top of the cooking consommé. This oil will help crisp the griddled taco and impart another layer of flavor as well!
- Working in batches, lay the corn tortillas out flat on the oiled pan and sprinkle with the grated cheese to the edges and place approximately 3-4 Tbsp of chopped elk chuck on one half of the tortilla.
- As the cheese begins to melt and ooze past the edges of the tortilla, fold in half and press down to really get a good griddle and get those crispy cheese edges that make the perfect quesabirria taco.
- As you finish the tacos in batches, lay out evenly on a cookie sheet and hold in a warm (175-200°F) oven until ready to serve.
- Gently open the tacos and shower with the fresh minced onion and cilantro, serve-up cups of the hot consommé for dipping and enjoy