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Birria Quesotaco!

The name says it all, literally. This is a delicious combination, I mean come on, tacos and hot broth? Now lets take a step back, Birria IS NOTHING NEW! This has been used to cook for generations, except it blew up on social media. Birria is actually a Mexican cooking method, you dig a hole and you wrap beef (normally goat) and chilies in a maguey (the plant that is used to make tequila). They place hot coals in the hole and place the wrapped meat as is or in a pot. Then they cover it with earth and let it cook overnight, only to reveal a juicy delicious, melt in your mouth meat. Kinda like BBQ is a cooing method and almost everyone knows it as "the sauce" Birria also is a cooking method, now known for "chile flavor broth". Of course you don't have to dig a hole anymore, you can cook it over the stove top or oven. It's very easy to make and careful, your house with have the lingering smell of the flavorful meat.



For the meat

Boneless beef chuck roast 3 lbs

Salt and pepper To Taste

Olive oil 2 tbsp

Garlic Cloves 8 ea

White onion 1/2 each

Roma tomatoes 5 each

Guajillo peppers, seeded 5 each

Ancho Chiles, seeded 5 each

pepper corns, whole 8 each

cloves, whole 3 each

Oregano, dry 1 tbsp

Marjoram, dry 2 tsp

Bay leaves, whole 2 each

Cumin, whole 1 tbsp

Cinnamon stick, whole 1/2 stick

Water 2.5 cups

Chipotle peppers in adobo 4 each

Cider Vinegar 1/4 cup

Olive oil as needed

For the Tacos

Tortillas, corn 20 each

Oaxaca queso As Needed

Onion, white chopped As needed

Cilantro, chopped As Needed

In a large bowl place the meat and season both sides of the meat with salt and pepper. Make sure you have a nice coating evenly, set aside. In a large pot on medium heat add the olive oil and cook until hot, then add garlic cloves, onion, tomatoes, both peppers, pepper corns, cloves, oregano, marjoram, bay leaves, cumin and cinnamon stick. Cook stirring to bloom the flavors and help them develop. Cook for about 5 minutes. Now you can add the water, chipotle peppers and vinegar. Cook covered for 20 minutes until tender. Carefully transfer to a blender and blend until it's a puree.

In a large pot, add oil and sear the meat by placing it on the pan to hear that sizzle. Cook for about 3 minutes and turn it over and sear the other side to lock in the juices. Remove the meat and set aside, add more oil if needed to the pan. Then sear the meat by placing it on the pan to hear that sizzle. Cook for about 3 minutes and turn it over and sear the other side to lock in the juices. Finally add the puree all over the meat and cover it and cook for about 2 hours on low heat in the stove top or you can put it in the oven covered at 350F for 1.5 hours.

Finally let it cool and shred the meat on another bowl, add a little of the broth to the meat so it's juicy. Place the broth back into the stove top and add more water to thin it out into soup consistency if needed.

Now here comes the fun part, I didn't add how much onions, cheese and cilantro you need because lets face it, we all want more or less. This recipe serves roughly about 20 tacos. In a large skillet, add a drizzle of oil. Set up an assembly line and these are the steps to take for each taco.

  1. Drizzle oil in a skillet

  2. Dip tortilla in the broth and sear it on the oiled skilled

  3. Flip and sear the other side, then add the shredded meat, as much cheese as desired, onions and cilantro and fold it over to create a taco. Then continue to cook until the cheese melts.

  4. Repeat with every taco

Now you can serve the crispy taco with a cup of broth on the side. Dunk your taco into the broth and enjoy!


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