Quesa Birria Tacos

Ingredients:

Meat:

3-4 lbs chuck roast

1-3 lbs beef shanks

1-2 TBS seasoning salt

1 TBS onion powder

2 TBS vegetable oil

3 garlic cloves + 1 yellow onion finely diced

Chile Paste:

4 guajillo chilies

5 New Mexico chilies

3 Chile de Árbol

2 Mulato chilies

2 chipotle peppers in adobo sauce

14.5 ounces petite diced tomatoes

4 cups beef or chicken stock

2 cups water

3 garlic cloves

4 bay leaves

1 TBS Peppercorns

1 tsp Mexican Oregano

1 tsp Cumin

1 tsp ground Corriander

1/2 tsp Allspice

1/2 inch Cinnamon stick

1 inch Ginger

1 TBS white distilled vinegar

Quesatacos:

Corn tortillas

Shredded mozzarella cheese

Shredded Monterey Jack cheese

Cilantro & Chopped Onions for garnish

Lime

Instructions:

Meat:

Cut the roast into large chunks. Season the roast pieces and beef shanks with the seasoning salt and onion powder.

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Heat the oil in a skillet. Sear the meat on all sides until browned.

Remove the meat; set aside.

Add the finely diced onion and garlic into the same skillet. Sauté for 1-2 mins.

Remove and reserve for the chile paste. Spray a slow cooker with nonstick cooking spray. Add the meat to the slow cooker.

Chile Paste:

Remove seeds and stems from all of the dried chilies.

Place the chilies in a dry skillet on medium high heat.

Toast the chilies for one minute. Do NOT burn the chilies. They will become bitter. Boil 2 cups of beef stock

Place the dried chilies in a heat safe bowl. Pour the hot stock over the chilies; allow them to soak and soften for 30 minutes.

Pour the softened chilies and stock into blender. Add the chipotle peppers, diced tomatoes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, sautéed onion and garlic, and vinegar into the blender.

Blend until well combined and smooth. Pour the paste into a strainer over the slow cooker containing the meat.

Strain the paste into the slow cooker. Pour in the remaining 2 cups of beef stock and two cups of water. Stir.

Add the remaining 2 bay leaves and cover with the lid. Cook on HIGH for 4 hours or until the beef is fork tender. Remove the meat and shred it. Discard the bones. Ladle out 2 cups of the consomé to dip the tortillas in

Quesa Tacos:

Dip the tortillas into the consomé. Fry in a hot skillet until it’s as crispy as desired

Add the meat, cheese, and toppings of your choice. Fold the tortilla over and continue heating until cheese is melted.

Enjoy!

Nutrition Information:

Serving size: 1 Quesa Taco

Frequently Asked Questions:

Can I use a different type of meat for this recipe?

Yes, you can use different cuts of beef like chuck roast and beef shanks as mentioned in the recipe. However, you can also experiment with other cuts such as beef brisket or short ribs to add variety to your tacos.

How spicy are Quesa Birria Tacos?

The spice level of the tacos can vary depending on your preference. The combination of chilies, including guajillo, New Mexico, Chile de Árbol, Mulato, and chipotle peppers in adobo sauce, adds a moderate level of heat. Adjust the amount of chilies or remove the seeds to control the spiciness.

Can I make the Quesa Birria Tacos in advance?

Yes, you can prepare the birria meat in advance and store it in the refrigerator for a few days. The flavors tend to develop and intensify over time.

When ready to serve, reheat the meat and assemble the tacos with fresh tortillas and cheese.

Can I make these tacos without a slow cooker?

Yes, if you don’t have a slow cooker, you can cook the meat in a Dutch oven or a heavy-bottomed pot on the stovetop. Simmer the meat on low heat until it becomes tender and easily shreds.

What are some recommended toppings for Quesa Birria Tacos?

Traditional toppings for these tacos include fresh cilantro, chopped onions, and a squeeze of lime juice.

However, you can also add other toppings to enhance the flavors, such as sliced radishes, avocado, or a drizzle of hot sauce.

Customize the toppings based on your preferences and enjoy the delicious combination of flavors.

What other cheeses can I use for the Quesa Tacos?

While the recipe suggests using shredded mozzarella and Monterey Jack cheese, you can experiment with other cheeses that melt well and complement the flavors of the tacos.

Some popular alternatives include Oaxaca cheese, Chihuahua cheese, or a blend of Mexican cheeses.