Birria Quesa Tacos

60 mins
Serves 6
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Directions

  1. 1Remove the stem and seeds from the chiles.
  2. 2Remove the stem and seeds from the chiles.
  3. 3Remove the stem and seeds from the chiles.
  4. 4Place the chiles in a saucepan and cover with water. Add two tomatoes if desired.
  5. 5Place the chiles in a saucepan and cover with water. Add two tomatoes if desired.
  6. 6Place the chiles in a saucepan and cover with water. Add two tomatoes if desired.
  7. 7Bring the chiles to a boil on the stove.
  8. 8Bring the chiles to a boil on the stove.
  9. 9Bring the chiles to a boil on the stove.
  10. 10Drain the water and transfer the chiles to a blender.
  11. 11Drain the water and transfer the chiles to a blender.
  12. 12Drain the water and transfer the chiles to a blender.
  13. 13In a blender, crush all the spices, cinnamon, and bay leaves.
  14. 14In a blender, crush all the spices, cinnamon, and bay leaves.
  15. 15In a blender, crush all the spices, cinnamon, and bay leaves.
  16. 16Add the chiles and garlic to the blender.
  17. 17Add the chiles and garlic to the blender.
  18. 18Add the chiles and garlic to the blender.
  19. 19Add three cups of broth or water and the vinegar to the blender.
  20. 20Add three cups of broth or water and the vinegar to the blender.
  21. 21Add three cups of broth or water and the vinegar to the blender.
  22. 22Blend until smooth.
  23. 23Blend until smooth.
  24. 24Blend until smooth.
  25. 25Make sure your Instant Pot is off and add 1 tbsp of olive oil.
  26. 26Make sure your Instant Pot is off and add 1 tbsp of olive oil.
  27. 27Make sure your Instant Pot is off and add 1 tbsp of olive oil.
  28. 28Press the sauté setting on high.
  29. 29Press the sauté setting on high.
  30. 30Press the sauté setting on high.
  31. 31Brown the meat for a couple minutes on each side.
  32. 32Brown the meat for a couple minutes on each side.
  33. 33Brown the meat for a couple minutes on each side.
  34. 34Cancel the sauté setting.
  35. 35Cancel the sauté setting.
  36. 36Cancel the sauté setting.
  37. 37Pour the blended sauce into the Instant Pot.
  38. 38Pour the blended sauce into the Instant Pot.
  39. 39Pour the blended sauce into the Instant Pot.
  40. 40Add the remaining broth and stir.
  41. 41Add the remaining broth and stir.
  42. 42Add the remaining broth and stir.
  43. 43Add the two bay leaves.
  44. 44Add the two bay leaves.
  45. 45Add the two bay leaves.
  46. 46Close the Instant Pot and set it to pressure cook for 55 minutes. Make sure the valve is set to sealing.
  47. 47Close the Instant Pot and set it to pressure cook for 55 minutes. Make sure the valve is set to sealing.
  48. 48Close the Instant Pot and set it to pressure cook for 55 minutes. Make sure the valve is set to sealing.
  49. 49Carefully release the steam.
  50. 50Carefully release the steam.
  51. 51Carefully release the steam.
  52. 52Shred the meat and add the top layer of broth from the Instant Pot.
  53. 53Shred the meat and add the top layer of broth from the Instant Pot.
  54. 54Shred the meat and add the top layer of broth from the Instant Pot.
  55. 55Heat up a comal or flat griddle.
  56. 56Heat up a comal or flat griddle.
  57. 57Heat up a comal or flat griddle.
  58. 58Dip a tortilla into the oil and place it on the heated griddle until it blisters.
  59. 59Dip a tortilla into the oil and place it on the heated griddle until it blisters.
  60. 60Dip a tortilla into the oil and place it on the heated griddle until it blisters.
  61. 61Flip the tortilla and add queso Oaxaca or Monterey Jack cheese.
  62. 62Flip the tortilla and add queso Oaxaca or Monterey Jack cheese.
  63. 63Flip the tortilla and add queso Oaxaca or Monterey Jack cheese.
  64. 64Add the shredded meat, chopped onion and cilantro.
  65. 65Add the shredded meat, chopped onion and cilantro.
  66. 66Add the shredded meat, chopped onion and cilantro.
  67. 67Close the taco and serve. For consomé, squeeze lime or lemon juice and add onion and cilantro.
  68. 68Close the taco and serve. For consomé, squeeze lime or lemon juice and add onion and cilantro.
  69. 69Close the taco and serve. For consomé, squeeze lime or lemon juice and add onion and cilantro.

Ingredients

  • 2.5 lbs chuck tender roast
  • 2.5 lbs chuck tender roast
  • 2.5 lbs chuck tender roast
  • 4 cups beef broth
  • 4 cups beef broth
  • 4 cups beef broth
  • 7 guajillos or New Mexico chile pods
  • 7 guajillos or New Mexico chile pods
  • 7 guajillos or New Mexico chile pods
  • 2 pasilla chiles
  • 2 pasilla chiles
  • 2 pasilla chiles
  • 4 chile de árbol
  • 4 chile de árbol
  • 4 chile de árbol
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 4 bay leaves
  • 4 bay leaves
  • 4 bay leaves
  • 0.5 inch cinnamon stick
  • 0.5 inch cinnamon stick
  • 0.5 inch cinnamon stick
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 8 cloves
  • 8 cloves
  • 8 cloves
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp whole pepper
  • 1 tsp whole pepper
  • 1 tsp whole pepper
  • 0.5 tsp whole cumin
  • 0.5 tsp whole cumin
  • 0.5 tsp whole cumin
  • 0.5 tsp thyme
  • 0.5 tsp thyme
  • 0.5 tsp thyme
  • 0.25 tsp ground ginger
  • 0.25 tsp ground ginger
  • 0.25 tsp ground ginger
  • 6 corn tortillas
  • 6 corn tortillas
  • 6 corn tortillas
  • 6 Oaxaca or Monterey Jack cheese
  • 6 Oaxaca or Monterey Jack cheese
  • 6 Oaxaca or Monterey Jack cheese
  • 6 fresh chopped onion
  • 6 fresh chopped onion
  • 6 fresh chopped onion
  • 6 fresh cilantro
  • 6 fresh cilantro
  • 6 fresh cilantro
  • 6 lime
  • 6 lime
  • 6 lime

Equipment

Instant Potblendersaucepancomal or flat griddle
Birria Quesa Tacos | Clip Recipe