Birria Queso Tacos
A taco filled with delicious slow cooked beef and stringy cheese. It's dipped in the beef's au jus and pan fried to crispy gooey deliciousness.
Equipment
- Slow Cooker You can make this in the oven as well. Covered in a large pan @ 220 for 4 hours.
- Cast Iron Pan Optional but it does work great for getting a good sear on the tacos.
Ingredients
Meat:
- 4 pounds chuck roast, cut into large chunks
- 3 pounds beef shanks
- 2 tablespoons salt
- 2 tablespoons vegetable oil
Chilies:
- 5 New Mexico Chilies
- 5 Ancho Chilies
- 4 Guajillo Chilies
- 3 Chile de Arbol
- 2 Mulato Chilies
- 2 cups water
Sauce:
- 6 garlic cloves, minced
- 1 yellow onion, finely diced
- 4 cups beef stock
- 14.5 ounces petite diced tomatoes
- 3 bay leaves
- 1 tablespoon peppercorns
- 1 teaspoon oregano
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, toasted*
- 4 whole cloves
- 2 tablespoons smoked paprika
- 1/2 inch cinammon stick
- 1 inch ginger
- 1 tablespoon distilled white vinegar
Tacos:
- corn tortillas
- Queso Fresco or Oaxaca Cheese, shredded
- cilantro and chopped onion, for garnish
- limes
Instructions
Chilies:
- Remove the seeds and stems from all of the dried chilies. Place the chilies in a dry skillet on medium high heat. Toast the chilies for about one minute. Do NOT burn the chilies. They will become bitter. Once you can smell their fragrance they’re ready.
- Boil 2 cups of water. Place the dried chilies in a heat safe bowl. Pour the hot water over the chilies, cover with plastic wrap or a towel. Allow them to soak and soften for 30 minutes. Pour the softened chilies and water into a blender and blend until smooth.
Meat:
- Season the chuck roast pieces and beef shanks with the salt. Heat the oil in a skillet and sear the meat on all sides until browned. You may have to do this in batches to get even browning. Spray a slow cooker with nonstick cooking spray. Add the meat to the slow cooker.
Sauce:
- Add the finely diced onion and 3 garlic cloves (minced) into the same skillet. Sauté for 1-2 mins then add two cups of the beef stock to the pan and scrape the bottom. Remove and reserve.
- Add the chipotle peppers, diced tomatoes, 3 of the garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, and vinegar into the blender.
- Blend until well combined and smooth. Pour in the remainder of the beef stock if it fits, pulse until smooth. Pour the mixture into the slow cooker, then add the rest of the beef stock, onion and garlic from the pan.
- Stir thoroughly. Cover with the lid and cook on high for 4 hours, low for 6 hours, or until the beef is fork tender.
- Remove the meat and shred it. Discard the bones. Ladle out 2 cups of the sauce (consommé) to dip the tortillas in. Strain it into a bowl.
Tacos:
- Dip the tortillas into the consommé. Fry in a hot skillet for about 20 seconds.
- Add the meat, cheese, and toppings of your choice. I like to do cilantro and onion. Fold the tortilla over and continue heating until the cheese is melted and the tortilla is at its desired crispness.
- Serve the tortillas with a side of the consommé. I like to add more cilantro and onion to the sauce. Dip and enjoy!
Notes
* Toasting the coriander seeds is optional but it does bring out more of their flavor. Just put them in a dry pan on medium low heat until fragrant.