Authentic Birria and Quesabirrias

BEST BEEF BIRRIA AND BIRRIA TACOS

PREP: 20 mins

COOK: 3 hrs 00 mins

TOTAL: 3 hrs 20 mins

SERVINGS: 8

INGREDIENTS

• 4 lbs chuck roast cut into large chunks
• Destemmed/deseeded Guajillo Peppers – 4 peppers
• Destemmed /Deseeded Arbol Chile Peppers -  3 peppers
• 2 cups boiling beef broth 
• 1 Large Diced Onion
• 6 cloves of garlic chopped
• Olive Oil
• Salt and Pepper
• 1 Can of crushed Tomatoes
• 1 Tbsp Mexican Oregano
• 2 tsp Cumin
• 1 tsp Coreander
• 2 chipotle chiles (or equivalent in Pre-made or Canned 2 Tbsp)

QUESABIRRIA TACOS

• white corn tortillas or wheat
• Shredded Monterrey Jack
• 1 Diced Vidalia Onion
• Chopped Fresh Cilantro
• Fresh Limes

INSTRUCTIONS 

Preheat oven to 350 F and in that oven preheat Cast Iron Dutch Oven.  Generously cover the meat in salt and black pepper.  Drizzle some oil in preheated Dutch oven, and then sear the meat until golden brown on all sides.  Remove meat from pan and drizzle some more olive oil and then add 1 diced onion and cook until soften and translucent (3/4 minutes).  You then add the chopped garlic cloves and some apple cider vinegar to remove any of the lovely browning on the pan.  Boil off for a minute or so and then add the beef back (along with any additional juices from the “resting.” 

Take all of the destemmed and deseeded peppers and chop them and place in hot beef broth.  To this, add the rests of the spices and allow to steep for about 15 minutes.  After the peppers have adequately rehydrated, add the can of crushed tomatoes and then use an immersion blender (or any other sort of blender) to blend all together.  This liquid is then poured over the beef.  Place the cover on the Dutch oven and then bake in your oven for 2.5-3 hours or until the meat is fork tender.

{Make Consomme if you want for dipping using some of the pepper sauce added to beef broth and fresh onion and cilantro}

To Make Quesabirrias