Home Made Quesabirria Tacos

1. Prepare the Birria: In a slow cooker, combine lean beef stew meat, chopped onion, minced garlic, bay leaves, cumin, oregano, smoked paprika, cinnamon, salt, and pepper. Pour in 2 cups of low-sodium beef broth. Cook on low for 6-8 hours until the meat is tender and easily shredded.
2. Make the Consommé: In a saucepan, heat 2 cups of low-sodium beef broth, chopped cilantro, and lime juice. Bring to a simmer.
3. Shred the Meat: Remove the beef from the slow cooker and shred it with two forks.
4. Assemble the Tacos: Heat the small corn tortillas. On each tortilla, place a portion of shredded beef and a sprinkle of reduced-fat shredded cheese.
5. Fold into Quesadillas: Fold the tortillas in half, creating quesadilla-style tacos.
6. Cook the Tacos: In a skillet over medium heat, cook each taco until the tortilla is crispy and the cheese is melted, about 2-3 minutes per side.
7. Serve with Consommé: Serve the Quesabirria Tacos with a side of the consommé for dipping.
8. Garnish and Enjoy: Top the tacos with finely chopped onion, fresh cilantro, and serve with lime wedges for a burst of citrusy goodness.

Smart Points Information: