QUESO BIRRIA TACOS (Beef + Chicken)

Serves 4

BEEF BIRRIA (Main Protein)

2 pounds beef chuck or blade roast, cut into large cubes

Dried Chiles

3 guajillo chiles

2 ancho chiles

1 pasilla chile (optional but recommended)

Additional Ingredients 1 medium white onion, halved

5 garlic cloves

1 tablespoon apple cider vinegar

1 teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon black pepper

2 bay leaves

1 small cinnamon stick (or pinch ground cinnamon)

2 whole cloves (optional)

1 tablespoon tomato paste

2 cups beef stock

Salt to taste

Method

1. Toast the dried chiles in a dry skillet over medium heat for about 20–30 seconds per side until fragrant. Do not burn them.

2. Remove stems and seeds. Soak chiles in hot water for 10 minutes to soften.

3. In a blender, combine softened chiles, onion, garlic, vinegar, oregano, cumin, pepper, cloves, cinnamon (if using ground), tomato paste, and 1 cup of the beef stock. Blend until completely smooth.

4. Season beef with salt. Sear in a heavy pot or Dutch oven over medium-high heat until well browned on all sides.

5. Pour in blended sauce and remaining 1 cup beef stock. Add bay leaves and cinnamon stick.

6. Bring to a simmer, cover, and cook gently for 3 to 3½ hours, until beef shreds easily. Alternatively: Oven: 300°F covered for about 3 hours, Pressure cooker: 45–50 minutes, natural release

   
   

Once tender, shred the beef and return it to the broth.

For best results, chill broth in a tall container overnight.  The fat will rise to the top and the broth will be congealed.  

Remove this fat, and use for toasting the shells. 

By doing this, you will separate the broth from the fat, eliminating the possibility of burning, and ensuring you are frying/not burning. 

Reserve some broth (consommé) for dipping tacos.

To thicken the broth, cook for longer, concentrating the broth. 

CHICKEN THIGH BIRRIA (Supplement Protein)

1½ pounds boneless, skinless chicken thighs

You can cook the chicken two ways:

Option 1: Cook in the same pot

Add chicken during the last 45–60 minutes of beef cooking.

Option 2: Cook separately

Simmer chicken thighs in some of the birria sauce for 35–45 minutes until tender.

Pressure cooker method: 12–15 minutes.

Shred and keep moist with some broth.

For best results, chill broth in a tall container overnight.  The fat will rise to the top and the broth will be congealed.  

Remove this fat, and use for toasting the shells. 

By doing this, you will separate the broth from the fat, eliminating the possibility of burning, and ensuring you are frying/not burning. 

TACO ASSEMBLY

Ingredients16–20 corn tortillas

3–4 cups shredded Oaxaca cheese (or mozzarella)

Chopped white onion

Chopped fresh cilantroLime wedges

Method

1. Heat a skillet or griddle over medium heat.

2. Dip each tortilla lightly into the top layer of the birria broth (where the red fat rises).

3. Place tortilla on skillet.

4. Add a layer of cheese.

5. Add shredded beef or chicken.

6. Fold tortilla in half.

7. Cook until crispy on both sides and cheese is melted.

Serve immediately with warm consommé for dipping.

Optional Flavor Enhancements

Add 1 chipotle in adobo to the sauce for smokiness.

Add a small pinch of MSG to the broth for depth.

Fry tortillas in a little beef tallow for extra richness.

Let the birria rest overnight in the fridge for deeper flavor

 Enjoy!