Quesabirria Tacos
Juicy and rich birria tacos with tender beef, gooey cheese, and a flavorful consommé broth
Cooking
Generously season the beef on all sides with salt and black pepper . Heat a large heavy-bottomed pot over medium heat, add a little oil, and sear the meat until browned on all sides (1-2 minutes per side). Transfer to a baking sheet.
Meanwhile, bring water to a boil in a small saucepan. Blanch 9 guajillo chiles for 30 seconds, turn off the heat, and let them soak in the water for 5 minutes to soften. Transfer the chiles to a blender along with half of a white onion , 8 garlic cloves , 2 chipotle peppers, tomato paste , and 45 ml of apple cider vinegar . Blend until smooth.
In a separate bowl, combine dry chicken and beef bouillon, ground white and black peppers , brown sugar , paprika , oregano , thyme , cloves , cinnamon , cumin, salt to taste, and bay leaves.
Return the meat to the pot and cover it with just enough water to submerge it. Bring to a boil and carefully skim off any foam that forms.
Add the blended mixture, dry spices, and the remaining oil to the pot. Stir, reduce heat to low, cover, and simmer for 3.5 hours until the meat is completely tender. Turn off the heat, let it rest for 15-20 minutes, then use a spoon to skim the red fat from the surface into a separate container.
Remove the meat and shred it with a knife. Strain the remaining broth (consommé) in the pot and keep it hot for serving.
For the salsa: toast 8 guajillo chiles and de arbol chiles in a dry skillet for 2-3 minutes until fragrant. Remove the chiles, add tomatoes and tomatillos , and sear until the skins are charred, 2-3 minutes per side.
Transfer the roasted vegetables and chiles to a blender, add 2 garlic cloves , 1 chipotle pepper, 15 ml of vinegar, and salt to taste. Blend until smooth, then let cool.
To assemble the tacos: dip corn tortillas into the reserved meat fat and place them on a hot skillet. Sprinkle with grated cheese, add the meat, drizzle with salsa, fold the tortilla in half, and fry until crispy. Serve hot with diced onion, cilantro , lime , and a small bowl of warm consommé for dipping.
Report this recipe