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 Paratha
- ¼ cup grapeseed oil
- 1.5kg beef short rib
- 4 guajillo chilli
- 4 ancho chilli
- 2 chillies de arbol
- 2 chipotle chilli
- 8 cloves garlic
- 400g can whole peeled tomatoes
- 1 large brown onion
- ¼ cup apple cider vinegar
- 1 thumb-sized piece of ginger
- 1L chicken stock
- 1L water
- salt
- 500g shredded mozzarella
- Onion (to serve)
- Coriander (to serve)
Spice mix:
- 1 tbsp black peppercorns
- 1 tbsp mexican oregano
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4 allspice berries
- 3 bay leaves
- 1 cinnamon stick
Method:
- Pat dry the beef and season really well with salt on all sides
- Add 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 aside
- Heat 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 aside
- Tear stems off all the dried chillies and remove seeds, add chillies to pot and reduce heat to medium
- Dice onion, peel and crush garlic and add to the pot, stirring well to combine
- After a minute or so, add ground spice mix and stir well to combine
- 7. After a minute or so, add apple cider vinegar and stir well to mix and deglaze pot
- After a minute or so, add tomatoes, stirring well to mix and deglaze pot
- Place lid on pot and simmer for about 15 minutes over medium heat to allow flavours to mingle
- Give the mix a good stir, then use a stick blender to blend to a smooth sauce
- Add chicken stock, water and 1 tbsp salt and briefly blend one more time
- Return 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 juicy
- Prepare rotis as instructed on the packet, but add ½ tbsp of the reserved Birria fat to the pan and baste rotis
- Add cheese, meat, finely chopped onion and some fresh coriander on top of the roti, fold and press down
- Flip and continue frying until cheese is melted and roti is crispy, adding more fat if needed
- Serve quesatacos with a small bowl of Birria broth and dip before every delicious bite
