Birria Quesa Tacos 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.

BIRRIA TACOS

Steps:

• Preheat the oven to 300 degrees F.
• For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
• Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
• Using an immersion blender, blend the chile and tomato mixture until smooth.
• Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
• Remove the beef to a bowl and shred with 2 forks. Set aside.
• For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
• Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

BIRRIA QUESA TACOS

Steps:

• Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
• Heat beef broth in a medium-sized pot and turn to a low simmer.
• Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
• Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
• Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
• Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
• Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
• Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 1/2 hours.
• Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
• Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes. Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.
• Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

BEEF BIRRIA QUESO TACOS WITH CONSOMé

Steps:

• Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
• Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
• Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
• Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.

BIRRIA TACOS AS MADE BY BURRITO FELIZ PHILLY RECIPE BY TASTY

Steps:

• Add 6 cups of water to a large pot and bring to a boil over high heat. Add the ancho, pasilla, and guajillo chiles and cook for 20 minutes.
• Remove the peppers from the water, reserving the water. Run the peppers under cold water and remove the stems and seeds, then transfer to a container.
• Strain the liquid through a sieve into the container with the peppers.
• Transfer the cooked chiles and their liquid, the oregano, cloves, cumin, bay leaves, black pepper, garlic, 1½ ounces of salt, and the vinegar to a high-speed blender. Blend until smooth.
• Add the remaining 1½ ounces salt to a large pot with the remaining 7 cups of water. Bring to a boil over high heat, then add the meat and cook for 20 minutes, skimming off any scum that rises to the surface.
• Add the sauce, reduce the heat to low, and cook for 3-4 hours, until the meat is tender and falling apart.
• Shred the meat and use in tacos, quesa-birria, or burritos with the consomé on the side for dipping, or serve the birria and consomé as a stew with cilantro and onion on top.
• Enjoy!