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Smoky Quesobirria Tacos

Seared then slow cooked beef cooked in a rich, spiced broth makes these birria tacos a favorite recipe. Layered with melty cheese in crisp tortillas, these tacos are even better when dipped in the consommé. 

Ingredients

  • 4 dried guajillo chiles, stems removed2 dried ancho chiles, stems removed2 dried pasilla chiles or chiles de árbol, stems removed1 boneless beef chuck roast, 3 pounds2 tablespoon vegetable oil4 cups hot water1 yellow onion, cut in 8 wedges3 roma tomatoes, quartered1 Meat Society Birria Seasoning Bomb3 bay leaves1-2 cups beef broth¼ cup apple cider vinegar20 corn tortillas, 6 inchesShredded Oaxaca or Monterey Jack cheese
  • Toppings: Chopped onion, chopped Scissortail Farms cilantro, sliced radishes, lime wedges
  1. Directions:
  2. Cut open dried chiles to remove seeds. Toast chiles in a saute pan over medium-high heat, moving them around the pan to keep from burning, for about 5 minutes.
  3. Boil 4 cups of water. Pour boiling water over chiles in a large bowl, allowing the chiles to soften, about 15 minutes.
  4. Preheat oven to 350 degrees F. Trim the fat from the roast and cut the roast into chunks.
  5. Heat oil in a Dutch oven over medium-high heat. Brown the roast pieces on all sides, working in batches to not overcrowd the pan. Transfer roast pieces to a plate and set aside.
  6. Add onion to Dutch oven, cooking over medium heat until browned. Add the tomato and cook 2 minutes. Add the Birria Smoke Bomb and bay leaves, cooking just a minute or two until spices are fragrant.
  7. Add beef broth to Dutch oven, scraping pan to remove any bits on the cooking surface. Remove from heat, allow to cool slightly. Meanwhile, drain chiles and add to onion mixture in the Dutch oven. Use an immersion blender to blend, or add mixture to a blender in batches, blending until smooth. (If using a blender, return mixture to Dutch oven after blending.)
  8. Add beef back to broth mixture in Dutch oven. Cover with a lid and place in the preheated oven, cooking 2½ hours or until beef is fork-tender. Remove meat from the broth and shred. Allow the broth to sit while a layer of rendered fat floats to the top.
  9. Add canola oil to a shallow skillet, just to cover the cooking surface. Heat over medium heat, until oil is shimmering. Working with one at a time, float a tortilla in the layer of rendered fat over the broth mixture. (You can substitute canola oil if you work through the layer of fat.) Once both sides are coated, add to the preheated skillet and fry until just beginning to crisp, turning frequently.
  10. Sprinkle tortilla with cheese, top with beef, then fold tortilla over to form a taco. Cook, turning to prevent any over-browning, until cheese is melted. Remove from skillet. Rest tacos on a rack in a low oven while you continue to assemble tacos. (You can use a sheet pan under the tacos in the oven to catch any drippings.)
  11. Once all tacos are assembled, skim any remaining fat from the broth and discard. Ladle the broth into small individual bowls for dipping, topping with cilantro and onion. Serve tacos family style, sprinkled with plenty of cilantro and onion, alongside toppings and consommé bowls.

Find it online: https://www.miocoalition.com/recipes/smoky-quesobirria-tacos/