Birria Quesa Tacos

I may struggle to pronounce it correctly, but this is an easy winner as one of the juiciest tacos you will ever have in your life. A simple birria de res con consomme, atop a beautiful quesataco filled with melty Oaxaca cheese. It's bliss in a taco. SUPPLIES USED:Induction Cooktop Blender INGREDIENTS:Birria De Res: • 1lb boneless chuck roast • 3 beef short rib • 1lb oxtail • 5 ancho chilies • 5 guajillo chilies • 2 chilies de arbol • 2.5 quarts rich beef stock • 1 cinnamon stick • 6 bay leav

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Consomme Serving

Step 2

Start by removing the stems and seeds of ancho and guajilo chilies, as well as chilies de arbol.

Step 3

Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides. Once seared, take out the meat and leave on the side.

Step 4

Add a bit more oil to the pot back on medium heat and add chopped onions. Saute until just softened.

Step 5

Once softened, add tomato paste and cook down until paste starts to darken.

Step 6

At which point, add sliced garlic and saute until fragrant and add rich beef stock. Mix together and add in chilies.

Step 7

Add the meat back in.

Step 8

Separately in cheesecloth, add black pepper corns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly.

Step 9

Toss the spice bag mixture into the stock and bring to a light simmer and cover. Braise for 1 hour stirring occasionally.

Step 10

After 1 hour, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.

Step 11

Pour back into the stew and bring back to a simmer. Cover and braise for 90 minutes.

Step 12

Remove the meat (and any bones) and shred using a fork.

Step 13

Season the rest of the broth with salt and place to the side.

Step 14

Take a fresh tortilla and dunk in the broth completely.

Step 15

Place tortilla in a cast iron skillet set over medium heat.

Step 16

Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.

Step 17

On one side add the braised shredded meat with a drizzle of consomme.

Step 18

Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.

Step 19

Serve with a ramekin filled with consomme topped with diced onions and chopped cilantro.