beef birria tacos

These Beef Birria Quesatacos are made with slow simmered beef birria, corn tortillas and cheese, then dipped in a rich consommé. They are the perfect way to use up leftovers. 

Beef Birria Quesatacos - (Quesabirria Tacos)

corn tortillas

Monterey jack cheese

beef

birria consome,

Heat 2 teaspoons of the birria oil in a large skillet over medium heat. Add a corn tortilla to the pan and swirl it around to coat it in the oil. Flip it over and do the same thing on the other side. 

Add 1/2 ounce of cheese to one half of the tortilla and let it melt. Top with some of the shredded beef, and then top with another 1/2 ounce of cheese. Fold the tortilla in half. 

Flip the taco over and let it cook for two to 3 minutes or until it is crispy on the bottom. Flip it over once more and let it cook for one to two minutes, or until crispy on the other side. 

Set the taco aside on a cooling rack and repeat the process with the remaining ingredients.

Serve with leftover birria Consome, for dipping. 

Crispy, juicy, and flavorful, these birria tacos are perfect for taco night. They&#039;re the perfect combination of sweet, savory, and spicy that&#039;ll make your mouth water.

Birria Tacos

ancho chiles (stems removed)

guajillo chiles (stems removed)

water

chuck

beef short ribs ((about 2 ribs))

salt (divided)

vegetable oil

onion

carrots (diced)

Roma tomatoes (halved lengthwise)

garlic (sliced)

cumin

Mexican oregano

chicken broth

bay leaves

cinnamon

Vegetable oil

mozzarella cheese ((225 grams))

white onion

cilantro leaves (chopped)

Lime wedges (to serve)

In a large heat-proof bowl, add ancho and guajillo chiles. Pour the boiling water over the chiles. Soak for 45 minutes. Remove the chiles and place in a blender. Blend until smooth, adding some of the soaking water as needed to blend into a smooth but thick sauce. Set aside.

Sprinkle the chuck roast and short ribs with 1 tablespoon of salt.

In a large Dutch oven, heat the oil over medium-high heat. Working in batches, sear the meat until browned on all sides, about 2 minutes per side. Remove from the pot.

Reduce the heat to medium and add the onion and carrot to the pot. Cook, stirring frequently, until the vegetables are tender and browned, about 7 to 10 minutes. Add the tomatoes, garlic, cumin, oregano, and remaining 1 teaspoon salt. Cook, stirring constantly for 2 minutes more, using the spoon to scrape any bits off the bottom of the pot. Stir in the chicken broth and pureed chiles. Add the meat, bay leaves, and cinnamon stick, and bring the mixture to a boil over medium heat.

Reduce the heat to low. Cook until the meat is fork-tender or reaches 205°F to 210°F when an instant-read thermometer is inserted into the thickest portion of the meat, about 3 to 3 ½ hours. Remove from the heat.

Remove the meat, and discard the cinnamon stick and bay leaves. Shred the meat with two forks, and discard the bones.

Skim the fat off the top of the birria broth and reserve in a heat-proof bowl. Reserve the broth in the pot for serving.

For the Birria:

When ready to eat, heat 1 tablespoon of vegetable oil in a 12-inch cast-iron skillet over medium heat, and swirl to coat the bottom of the skillet.

Working in batches, place a tortilla on the surface of reserved broth in the pot and flip to coat. Place into the preheated skillet. Cook for 30 seconds to 1 minute, or just until starting to brown. Flip the tortilla. Sprinkle each tortilla with 2 to 3 tablespoons of cheese then top half with about ¼ cup of shredded meat. Fold the other half of the tortilla in half, covering the meat.

Cook until bottoms start to get crispy, about 30 seconds to 1 minute. Flip the tacos and fry the other side until they start to crisp, about 30 seconds to 1 minute. Remove from the pan and repeat, adding additional oil as needed. Serve with onion, cilantro, limes wedges, and warm reserved birria broth for dipping.

For the Tacos:

https://www.youtube.com/watch?v=ag7ryZD-kaw

Rich and flavorful, these Birria Tacos are the ultimate comfort food! Juicy, melt-in-your-mouth beef slowly braised then stuffed into a broth-dipped corn tortilla along with cheese and fried to perfection, these tacos will be your new favorite recipe. Loaded with flavor, these tacos are perfect for your next taco night.

RECIPE: https://preppykitchen.com/birria-tacos/

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Easy Birria Tacos Recipe

A robust marinade made with rehydrated El Guapo&reg; Guajillo Whole Chili Pods and McCormick&reg; Street Taco Carne Asada Seasoning Mix takes the flavor of Taco-Tuesday-ready beef birria to the next level. Once meat is cooked (and tender enough to fork shred), tuck it into tortillas with cheese and cilantro. Pan fry birria tacos until crisp and dunk into extra consom&eacute; for a flavor explosion in every bite.

Beef Birria Tacos

El Guapo Guajillo Whole Chili Pods stemmed and seeded

Carne Asada Street Taco

(14.5 oz) diced tomatoes undrained

white vinegar

beef chuck roast

Monterey Jack cheese

fresh cilantro

lime

step 1

Wipe outside of chilis with damp paper towel to remove any dust. Place chilis in large heat-safe bowl. Add boiling water, cover and let stand 15 minutes until softened. Transfer chilis and soaking liquid to blender container. Add remaining Sauce ingredients. Cover. Blend until smooth. 

step 2

Place beef in large Dutch oven or oven-safe saucepan. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight. 

step 3

Preheat oven to 350°F. Remove Dutch oven from refrigerator. Add cinnamon stick. Transfer to oven. 

step 4

Braise, covered, 2 1/2 to 3 hours, or until meat is very tender. Discard cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef chunks to large bowl and coarsely shred using two forks. Add 1 cup of sauce from Dutch oven to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving. (If you prefer a thinner consistency sauce for dipping, stir in hot water or beef stock, to taste.)

step 5

To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of each tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup cheese and layer with about 1/4 cup of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining tortillas and filling. Serve with additional lime wedges and remaining Sauce for dipping.

step 6

Test Kitchen Tip:Make quick and easy pickled onions to serve with Birria Tacos. Mix 1 cup fresh lime juice (from about 12 limes), 1 tablespoon kosher salt and 1 tablespoon sugar in tall jar or plastic storage container. Add 1 large red onion, thinly sliced, making sure to completely submerged in brine. Cover. Let stand at room temperature at least 30 minutes or until ready to serve. Refrigerate any leftovers in an airtight container.

step 7

To make Birria in the Instant Pot®, prep all ingredients as listed and prepare Sauce in Step 1.PLACE beef in large bowl. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight.TRANSFER beef and sauce to Instant Pot. Add cinnamon stick. Close lid. Set valve to SEAL.SET to cook on HIGH PRESSURE 45 minutes. When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.)DISCARD cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef to large bowl and coarsely shred. Add 1 cup of the sauce from Instant Pot to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving.CONTINUE as directed in Step 5. 

Learn how to make birria tacos at home with this cheesy beef taco recipe. Dip it in the birria consumé for a juicy bite.


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