Beef Birria Queso Tacos With Consomé Food

BIRRIA QUESA TACOS RECIPE

Steps:

• Start by chopping the pot roast into smaller chunks about the size of your palm and adding to a large pot along with the beef shanks and 8 cups of water to cover.
• Then, to the same pot add 1 onion cut in half, 8 garlic cloves, 4 bay leaves, and 1 tablespoon salt or to taste and cook while making sure to skim the impurities from the top.
• While the meat cooks prepare the sauce.
• Start by opening the dried chili pods and removing all of the seeds and veins and running them under water to remove any dirt on the outside. Please wear gloves when removing the seeds and veins!
• To a medium pot, add the ancho, guajillo, pasilla, optional chile de arbol, and fill with enough water to cover the chili pods and bring the water to a boil.
• Once it has come to a boil, simmer for 15 minutes. Remove from the heat and set aside.
• To another pot, add some water and boil the tomatoes until soft and set aside.
• To a blender add the softened ancho, guajillo, pasilla, optional chile de arbol, black pepper, cumin, marjoram, thyme, oregano, ginger, cinnamon, apple cider vinegar, cloves, 1/2 an onion, chipotle pepper, 8 garlic cloves, tomatoes, and 1 cup of the cooking liquid from the chilies. Blend until you have a smooth puree. If you need to add more liquid, it's ok to add more liquid so it blends more smoothly.
• To the pot with your meat (which is not fully cooked yet), over a strainer, pour in the chili sauce.
• You should be left with only the pulp of the chilies in the strainer. Discard the pulp and repeat until all of the sauce has been strained into the pot.
• Continue to cook until the meat is soft and tender, approximately 3 1/2 hours of cooking time. Once soft, and falling apart, turn off the heat and set aside.
• Remove the meat from the beef broth and chop into smaller pieces or shred and set aside. Also, remove any large chunks of fat and discard.
• You will notice that the rendered fat has settle at the top. With a ladle or a large spoon skim the liquid fat from the top trying not to take to too much of the actual broth onto the spoon and place that into a bowl. You want to pick out as much of the rendered beef fat as possible. We will use this to dip our tortillas in when we start to make our cheese tacos.
• Start by warming up a griddle, non-stick pan or comal on medium heat.
• Dip part of a corn tortilla into the rendered beef fat we had set aside in a bowl. Dip about 1/3 of it on one side if possible.
• Place your tortilla on to the griddle swishing it around for a couple of seconds so that the grease coats the rest of the tortilla.
• To one half of the tortilla add some of the shredded beef and cheese, then fold over and let it crisp on that side, after about 2 minutes flip over and crisp on the other side for another 2 minutes. Remove from the heat and onto a plate.
• Repeat until you have finished making all of your quesa tacos.
• To a small bowl approximately the size of 1 cup, add some of the beef broth and chopped meat.
• Optionally you can also add diced onion, cilantro, your favorite salsa, and some lime to the broth.
• Serve the tacos with a cup of the broth for dipping.

BEEF BIRRIA

Steps:

• Cut each beef short rib through the middle, all the way down to the bone. Cut beef chuck in half; cut each half into 3- to 4-inch pieces.
• Place beef chuck and short ribs into a soup pot and season with salt, black pepper, oregano, cumin, cinnamon, and cloves. Toss very thoroughly until the meat is evenly coated with the spices, 2 to 3 minutes.
• Cover and transfer into the refrigerator for at least 6 hours, or overnight.
• Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out the seeds onto a plate to discard.
• Heat olive oil in a saucepan over medium heat. Add dried guajillo chiles and toss in the hot oil, about 30 seconds. Add chopped onion, garlic, and ginger; toss to combine. Add tomatoes and water, raise heat to high, and bring the mixture to a simmer. Reduce heat to medium-low and let simmer for 30 minutes.
• Turn off heat and use an immersion blender to blend the mixture as smooth as possible, or transfer to a regular blender, working in batches as needed.
• Remove the soup pot with meat from the refrigerator. Strain the reserved chili mixture into the pot using a large mesh strainer. Add bay leaves, honey, vinegar, and chicken broth.
• Bring to a boil over high heat, and then lower to medium-low. Simmer gently, stirring occasionally, until the meat is falling-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
• Place some chunks of beef into a soup bowl and ladle some of the cooking liquid over top. Top with white onion and chopped cilantro and squeeze lime juice over top.