open dyslexic mode

Y’all I have been craving these for the longest so I had to make them & this recipe does not disappoint. This one does takes some extra loving and more preparation time, but it’s totally worth it!!
If y’all would like a longer version of this I will be posting it on my channel later in the week.
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Save & Share for your next Taco Tuesday/Thursday!!! 🌮 🌵
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PS, this is also great for leftovers. We made Birria Ramen with ours ☺️

Birria Tacos & Quesabirria Recipe/Ingredients : Serves 8 4 to 5 pounds chuck roast, cut into large 4-inch chunks½ tablespoon kosher salt½ tablespoon black pepper1 ½ tablespoon olive oil12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)5 árbol chiles, rinsed and stemmed (about 0.1 oz)2 large Roma tomatoes½ medium yellow onion1 4-inch Mexican cinnamon stick1 bay leaves½ teaspoon whole black peppercornswater, as needed2 cups beef broth¼ cup distilled white vinegar5 cloves garlic1 teaspoon ground cumin1 teaspoon dried Mexican oregano*½ teaspoon ground cloves
Instructions:

Generously season the meat with kosher salt, pepper, garlic powder, cumin & Olive oil on all sides (can marinate the night before), and heat the olive oil in a large pot or Dutch oven over medium-high heat.
Working in 2 batches, add the meat and sear on all sides until browned. Remove meat from the pot & set aside.
While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles to a bowl or medium pot. Cover completely with boiling water and let sit for 10-15mins (or until chilis are reconstituted).
Strain & deseed the chilis (save the liquid). add Beef Bouillon to the reserved chili liquid.
Sauté Onions until fragrant, add garlic & tomatoes & sauté for another 1-2 mins. Add the Chilis, Cinnamon Stick, Oregano, Cloves, & bay leaf. Sauté for another 2mins & the Chili Liquid & beef broth. Simmer for 10-15mins
Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.
Add 1 cup of the chile-soaked cooking water, white vinegar, Blend on high for a few minutes until completely smooth. (You may have to do this in 2 batches if your blender isn’t big enough.)
Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.
Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 3 to 3 ½ hours until the meat is fall-apart tender.
Transfer the meat to a large bowl and shred it with 2 forks. Add the meat back into the consomé and serve as a stew in bowls with diced onion and chopped cilantro or as tacos in corn tortillas with shredded Oaxaca cheese, cilantro, and diced onions
for the tacos dip tortilla into Birria broth (make sure to shake off access liquid) and cook on a skillet until tortilla isn’t soggy from liquid.

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#birra #birriarecipe #quesabirria #hispanicheritagemonth #mexicanrecipes #foodie