Beef Birria Quesatacos

3h
Serves 1
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Directions

  1. 1Add salt on top of the beef.
  2. 2Cook the beef in beef tallow or olive oil until seared.
  3. 3Chop up half an onion.
  4. 4Chop up some tomatoes.
  5. 5Add garlic to the chopped vegetables.
  6. 6Season with salt and pepper.
  7. 7Add tomato paste.
  8. 8De-seed your peppers and add them to the pot.
  9. 9Add water and let it boil until the peppers are soft.
  10. 10Blend the pepper mixture.
  11. 11Add the seared meat back into the pot.
  12. 12Add beef stock and water.
  13. 13Add rosemary, bay leaf, seasonings, and the blended sauce.
  14. 14Let it cook for 3 to 4 hours until tender.
  15. 15Dip corn tortillas in the consommé sauce.
  16. 16Add Oaxaca cheese, cilantro, and onion to the tortilla.
  17. 17Add the cooked beef on top.
  18. 18Add more of the sauce.
  19. 19Let it cook until crispy.
  20. 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.