Description
Birria Cheese Tacos are a delicious twist on traditional Mexican fare, featuring tender, slow-braised meat in crispy tortillas with melted cheese and a flavorful consomé for dipping.
Ingredients
- 3–4 lbs chuck roast
- 1–3 lbs beef shanks (optional)
- 1–2 TBS seasoning salt
- 1 TBS onion powder
- 2 TBS vegetable oil
- 6 garlic cloves
- 1 yellow onion, finely diced
- 4 guajillo chilies
- 5 New Mexico chilies
- 3 chile de árbol
- 2 mulato chilies
- 2 chipotle peppers in adobo sauce
- 14.5 oz petite diced tomatoes (canned)
- 1 TBS white distilled vinegar
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp allspice
- 1/2 inch cinnamon stick
- 1 inch fresh ginger, peeled
- 1 TBS peppercorns
- 4 bay leaves
- 4 cups beef or chicken stock
- 2 cups water
- Corn tortillas
- Shredded mozzarella cheese
- Shredded Monterey Jack cheese
- Cilantro and chopped onions for garnish
- Lime wedges
Instructions
- Prep the chiles: Remove the stems and seeds from the dried chiles. Toast them briefly in a dry skillet until fragrant, then soak them in hot water for 15-20 minutes until softened.
- Make the chile paste: Blend the toasted chiles with the chipotle peppers, diced tomatoes, garlic, ginger, vinegar, oregano, cumin, coriander, allspice, peppercorns, and 1 cup of stock until smooth.
- Brown the meat: Season your chuck roast and shanks with seasoning salt and onion powder. Heat the oil in a Dutch oven and brown the meat on all sides to seal in the flavors.
- Braise: Add the diced onion and remaining garlic to the pot. Pour in the prepared chile paste, the rest of the stock, water, bay leaves, and the cinnamon stick. Cover and simmer in a 325°F oven for 180-240 minutes until the meat is fork-tender.
- Finish the consomé: Once done, shred the meat and strain the braising liquid through a sieve. Skim off any excess fat, then season the broth with vinegar and salt to taste.
- Assemble quesatacos: Briefly dip the corn tortillas in the warm consomé, then place them in a skillet. Fill with cheese and shredded beef, cooking until golden and crispy.
- Serve: Arrange the quesatacos on a platter alongside the consomé for dipping. Garnish with chopped cilantro, onions, and lime wedges for an extra fresh burst.
Notes
Marinate the meat overnight for more flavor and avoid overcrowding your pan while browning the meat.