We bring a little chaos to some delicious Birria, cooked low and slow in a crock pot, then turn it into some beautifully delicious and addictive Quesobirria tacos.
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Ingredients:
Chuck Roast (any pot roast type cut would work, or try boneless short ribs)
4 Dried Guajillo Peppers
2 Dried Ancho Chilis
2 cups Beef Broth
SPG (salt, pepper, garlic powder)
1 Diced Onion
¼ cup Apple Cider Vinegar
6 Cloves Garlic, peeled
1 Tbs Mexican Oregano
1 tsp Cumin
2 tsp Coriander Powder
2 Chipotle Peppers in Adobo Sauce
1 15 oz can of Diced Tomatoes
Shredded Cheese
Corn Tortillas
Directions:
Cut the tops off of your dried peppers and get rid of the seeds, then put them in a blender.
Bring your beef broth up to a boil, pour over the dried peppers and let sit for about 15 minutes until the peppers are rehydrated
Slice your beef into large, but manageable pieces, then season with SPG
In a screaming hot pan, sear your beef pieces on all sices (about 30 – 60 seconds per side)
Place beef into the crock pot
To your blender bottle with the peppers and beef broth, add the garlic cloves, oregano, cumin, coriander powder, salt & pepper to taste, the chipotle peppers and the diced tomatoes, and blend until smooth.
Pour your sauce over the Beef in the crock pot, and cook on high for 4 – 5 hours.
Once done, take out your beef, pour all remaining liquid into a contaniner and separate the fat and the sauce.
Strain the sauce until it is a nice smooth consomme.
Shred your beef
On a hot pan or griddle, put some of your beef fat down then lay down a few tortillas, let them cook in the sauce for a few seconds, then flip them over.
Place a layer of shredded cheese over each tortilla, then add shredded beef to half of each tortilla, you can also add some onions, cilantro and any other additions/toppings you’d like.
Fold the torlilla over the beef, then flip each taco once more and pull them off the heat and they are ready to serve
To eat, dip your tacos into the consommé and Enjoy!