Half taco, half quesadillia, these flavour-packed roti quesatacos are real fusion food! Pete combines traditional Mexican fillings with the deliciousness – and ease – of Katoomba Food Roti Paratha to create a dish that is sure to please. Serves: Makes 10 quesatacos Preparation: 30 minutes Cooking: 3 hours Ingredients: 10 Katoomba Foods Roti Paratha¼ cup grapeseed oil1.5kg beef short rib4 guajillo chilli4 ancho chilli2 chillies de arbol2 chipotle chilli8 cloves garlic400g can whole peeled tomatoes1 large brown onion¼ cup apple cider vinegar1 thumb-sized piece of ginger1L chicken stock1L watersalt500g shredded mozzarellaOnion (to serve)Coriander (to serve) Spice mix: 1 tbsp black peppercorns1 tbsp mexican oregano1 tbsp coriander seeds1 tsp cumin seeds4 allspice berries3 bay leaves1 cinnamon stick Pete Campbell Method: Pat dry the beef and season really well with salt on all sidesAdd all the spice mix ingredients to a large stainless pot and toast over medium heat until fragrant, then blitz to a fine powder in a spice grinder and set asideHeat grapeseed oil in the same pot until smoking hot, add beef and sear to heavily caramelise the sides (do this in stages if needed) and set beef asideTear stems off all the dried chillies and remove seeds, add chillies to pot and reduce heat to mediumDice onion, peel and crush garlic and add to the pot, stirring well to combineAfter a minute or so, add ground spice mix and stir well to combine7. After a minute or so, add apple cider vinegar and stir well to mix and deglaze potAfter a minute or so, add tomatoes, stirring well to mix and deglaze potPlace lid on pot and simmer for about 15 minutes over medium heat to allow flavours to mingleGive the mix a good stir, then use a stick blender to blend to a smooth sauceAdd chicken stock, water and 1 tbsp salt and briefly blend one more timeReturn beef to the pot, bring to a boil, then place the lid on, reduce to very low heat and simmer for 2-3 hours until meat is falling of the bone (throughout the cooking, skim red fat from the surface and reserve)Remove meat and shred completely, adding salt to tase and a little broth to keep it juicyPrepare rotis as instructed on the packet, but add ½ tbsp of the reserved Birria fat to the pan and baste rotisAdd cheese, meat, finely chopped onion and some fresh coriander on top of the roti, fold and press downFlip and continue frying until cheese is melted and roti is crispy, adding more fat if neededServe quesatacos with a small bowl of Birria broth and dip before every delicious bite
