Beef Birria Quesatacos
Directions
- 1Add salt on top of the beef.
- 2Cook the beef in beef tallow or olive oil until seared.
- 3Chop up half an onion.
- 4Chop up some tomatoes.
- 5Add garlic to the chopped vegetables.
- 6Season with salt and pepper.
- 7Add tomato paste.
- 8De-seed your peppers and add them to the pot.
- 9Add water and let it boil until the peppers are soft.
- 10Blend the pepper mixture.
- 11Add the seared meat back into the pot.
- 12Add beef stock and water.
- 13Add rosemary, bay leaf, seasonings, and the blended sauce.
- 14Let it cook for 3 to 4 hours until tender.
- 15Dip corn tortillas in the consommé sauce.
- 16Add Oaxaca cheese, cilantro, and onion to the tortilla.
- 17Add the cooked beef on top.
- 18Add more of the sauce.
- 19Let it cook until crispy.
- 20Pair with consommé.
Ingredients
- 4 lb beef Chuck Roast
- 4 Bay Leaves
- 1 Tsp Oregano
- 0.5 Tsp Cinnamon / Cinnamon Stick
- 1.5 Tsp Onion Powder
- 1.5 Tsp Garlic Powder
- 1.5 Tsp Salt
- 1 Tbsp Peppercorn
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 2 Cubes Bouillon Cubes (Chicken)
- 1 Pint Beef Broth
- 3 Cups Water
- 2 Tbsp Tomato Paste
- 1 Tomato
- 5 Cloves Garlic
- 0.5 Onion
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 0.5 Tsp Oregano
- 1 Pinch Salt
- 1 Pinch Black Pepper
- 6 Guajillo Peppers
- 1.5 Cup Water
- 1 beef Tallow
- 1 olive oil
- 1 corn tortillas
- 1 Waka cheese
- 1 cilantro
- 1 onion
Equipment
potblender
Tips
- If the blended sauce is too thick, add water.
- Use corn tortillas for authentic birria tacos.
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