Quesabirria (Combined)

Birria Quesa-Tacos

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Step 1

Cut stems off chillies and tap out the seeds. Heat a 4.5L heavy-based saucepan over high heat. Toast chillies for 1 minute or until fragrant. Place 2 cups boiling water in a large jug and add chillies, pushing them down into the water. Stand for at least 15 minutes to soften (longer won’t hurt).

Step 2

Heat oil in same pan over medium-high heat. Add onion and cook, stirring occasionally, for 6 minutes or until soft. Add chopped tomatoes and cook for 5 minutes. Add bay leaves, oregano, spices and garlic, reduce heat to medium and cook, stirring, for 5 minutes. Transfer to a blender. Add chillies and their water, ice cubes, vinegar and ginger. Whiz until almost smooth.

Step 3

Salt and sear the beef till VERY golden

Step 4

Add the paste to the beef, add the beef stock and aromats

Step 5

Pressure cook 45-50 mins with natural release

Step 6

Using tongs, transfer meat to a board. Discard bones and shred meat with a sharp knife and fork. Place meat in a large bowl with 2-3 cups of its sauce. Reserve remaining sauce to serve.

Step 7

Add 1/2 litre of water back to the pot, stir and bring to a slow simmer for consommé

Step 8

In a small jug place some of the consome (soup).

Step 9

Open the tacos and add some finely chopped white onion, finely chopped coriander and close.

Step 10

Add the toppings to the consome.

Step 11

Dunk away and enjoy the most delicious birria tacos you'll ever have!