Birria Quesabirria Tacos

6 mins
Serves 4
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Directions

  1. 1Sear the meat on all sides after salting it.
  2. 2Sear the meat on all sides after salting it.
  3. 3Sear the meat on all sides after salting it.
  4. 4Add the seared meat and bones to a large pot.
  5. 5Add the seared meat and bones to a large pot.
  6. 6Add the seared meat and bones to a large pot.
  7. 7Add water and onions and bring to a boil. Remove scum from the surface until the liquid is clear.
  8. 8Add water and onions and bring to a boil. Remove scum from the surface until the liquid is clear.
  9. 9Add water and onions and bring to a boil. Remove scum from the surface until the liquid is clear.
  10. 10Devein the chilies and fry them in oil before rehydrating.
  11. 11Devein the chilies and fry them in oil before rehydrating.
  12. 12Devein the chilies and fry them in oil before rehydrating.
  13. 13Toast and grind the spices in a molcajete.
  14. 14Toast and grind the spices in a molcajete.
  15. 15Toast and grind the spices in a molcajete.
  16. 16Add the rehydrated chilies, spices, aromatics, and water to a blender, and blend until smooth.
  17. 17Add the rehydrated chilies, spices, aromatics, and water to a blender, and blend until smooth.
  18. 18Add the rehydrated chilies, spices, aromatics, and water to a blender, and blend until smooth.
  19. 19Strain the adobo if necessary.
  20. 20Strain the adobo if necessary.
  21. 21Strain the adobo if necessary.
  22. 22Add adobo to the pot, mix, cover, and simmer for at least 6 hours until tender, adding salt to taste.
  23. 23Add adobo to the pot, mix, cover, and simmer for at least 6 hours until tender, adding salt to taste.
  24. 24Add adobo to the pot, mix, cover, and simmer for at least 6 hours until tender, adding salt to taste.
  25. 25If making quesabirria tacos, strain the natural oil accumulated on top of the birria and use it to dip your tortillas in.
  26. 26If making quesabirria tacos, strain the natural oil accumulated on top of the birria and use it to dip your tortillas in.
  27. 27If making quesabirria tacos, strain the natural oil accumulated on top of the birria and use it to dip your tortillas in.
  28. 28Add cheese, meat, onion, and cilantro to your tortillas and serve with consomé.
  29. 29Add cheese, meat, onion, and cilantro to your tortillas and serve with consomé.
  30. 30Add cheese, meat, onion, and cilantro to your tortillas and serve with consomé.

Ingredients

  • 6 lbs chuck roast
  • 6 lbs chuck roast
  • 6 lbs chuck roast
  • 4 lbs short ribs
  • 4 lbs short ribs
  • 4 lbs short ribs
  • 3 lbs beef shank
  • 3 lbs beef shank
  • 3 lbs beef shank
  • 2 lbs bone with marrow
  • 2 lbs bone with marrow
  • 2 lbs bone with marrow
  • 24 cups water
  • 24 cups water
  • 24 cups water
  • 1 onion
  • 1 onion
  • 1 onion
  • 20 guajillo chilies
  • 20 guajillo chilies
  • 20 guajillo chilies
  • 2 ancho chilies
  • 2 ancho chilies
  • 2 ancho chilies
  • 4 árbol chilies
  • 4 árbol chilies
  • 4 árbol chilies
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 8 allspice
  • 8 allspice
  • 8 allspice
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 1 tbsp Mexican oregano
  • 1 tbsp Mexican oregano
  • 1 tbsp Mexican oregano
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp whole black pepper
  • 1 tbsp whole black pepper
  • 1 tbsp whole black pepper
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 piece ginger
  • 1 piece ginger
  • 1 piece ginger
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 Water for blending
  • 1 Water for blending
  • 1 Water for blending
  • 1 cubito de pollo
  • 1 cubito de pollo
  • 1 cubito de pollo
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp chicken/beef bouillon
  • 1 tbsp chicken/beef bouillon
  • 1 tbsp chicken/beef bouillon
  • 1 taste salt
  • 1 taste salt
  • 1 taste salt

Equipment

knifefrying panlarge potmolcajeteblender