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mardi 4 mars 2025

Quesabirria Tacos




Quesabirria Tacos

Ingredients:


For the Birria (Stewed Beef):


3 lbs beef chuck roast (or short ribs)


2 dried guajillo chilies, stemmed and seeded


2 dried ancho chilies, stemmed and seeded


2 chipotle peppers in adobo sauce


4 cups beef broth


1 cup water


1 large onion, chopped


6 cloves garlic, minced


2 tomatoes, chopped


2 tbsp apple cider vinegar


1 tbsp smoked paprika


1 tbsp ground cumin


1 tbsp dried oregano


1 tsp ground cinnamon


1 tsp black pepper


1 tsp salt (or to taste)


2 bay leaves


2 tbsp oil (for searing)



For the Tacos:


Corn tortillas


2 cups shredded Oaxaca or mozzarella cheese


Chopped cilantro and diced onions (for garnish)


Lime wedges



Instructions:


Step 1: Make the Birria (Stewed Beef)


1. Toast the Chilies – In a dry pan over medium heat, toast the guajillo and ancho chilies for about 30 seconds per side until fragrant. Then soak them in hot water for 10 minutes to soften.



2. Blend the Sauce – In a blender, combine the softened chilies, chipotle peppers, tomatoes, garlic, onion, vinegar, and spices with 1 cup of beef broth. Blend until smooth.



3. Sear the Meat – Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.



4. Simmer the Birria – Pour the blended sauce over the beef, add the remaining beef broth, water, and bay leaves. Bring to a simmer, cover, and cook for 3 hours until the meat is tender (or cook in a slow cooker on low for 6-8 hours).



5. Shred the Beef – Once tender, remove the beef, shred it with forks, and return it to the sauce.




Step 2: Make the Quesabirria Tacos


1. Dip and Cook the Tortillas – Heat a skillet over medium heat. Dip corn tortillas into the top layer of the birria sauce (to coat them in the flavorful fat), then place them in the pan.



2. Add Cheese and Meat – Sprinkle shredded cheese on one side of each tortilla, then add some shredded birria beef.



3. Fold and Crisp – Fold the tortilla in half and cook for 2-3 minutes per side until crispy and golden brown.



4. Serve – Garnish with chopped cilantro and diced onions. Serve with a bowl of consommé (the birria broth) for dipping, and enjoy with lime wedges


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