Tacos de birria con consomé (quesabirrias)

Ingredientes

• 2 1/2 lb chuck beef (read notes)
• 2 medium tomatoes
• 1 small onion
• 1 ancho pepper (stem and seeds removed)
• 5 small guajillo peppers (stem and seeds removed)
• 1 pasilla pepper (stem and seeds removed)
• 3 cloves garlic
• 1/2 tsp black peppercorns
• 1 Tbsp dried oregano
• 1 bay leaf
• 1/2 tsp cumin seeds
• 1 small cinnamon stick
• 1/2 cup vinegar
• salt (as needed)
• 25 corn tortillas
• 3 cups melting cheese (asadero, Oaxaca, Mexican blend)
• 1 large onion (chopped)
• 1 large bunch cilantro (chopped)
• 6 limes
• chile de árbol salsa

Preparación

1. 1

   Add the dried chilies to a bowl and cover with hot water. Soak for 10 minutes.

2. 2

   Drain chile peppers and add them to a blender.

3. 3

   Add garlic, peppercorns, oregano, bay leaf, cinnamon, cumin, tomatoes, onion, and salt.

4. 4

   Pour in vinegar and one cup of water. Blend until smooth.

5. 5

   Place meat in a large bowl and pour over the chile sauce.

6. 6

   Turn the meat until nicely coated, then cover with cling film and marinate in the fridge for 2-3 hours or overnight.

7. 7

   --- Cook on the stovetop: ---

8. 8

   Place the meat in a large pot along with the marinade.

9. 9

   Add salt and enough water to cover it for about 1.5-inches.

10. 10

    Cook over medium-high heat for about 2 hours or until the meat is nicely tender.

11. 11

    --- Cook In An Instant Pot: ---

12. 12

    Place the meat, salt, and remaining marinade in the pot, and add water just to cover about 1 inch above the meat.

13. 13

    Cook at high pressure for 50 minutes, then natural release the steam.

14. 14

    --- Cook In A Slow Cooker: ---

15. 15

    Place meat and marinade in the slow cooker pot, pour water enough to cover slightly the meat, and season with salt.

16. 16

    Cook at low for 8 hours or at high for 6 hours.

17. 17

    --- Cook In The Oven: ---

18. 18

    Add meat and marinade to a dutch oven or an oven-proof pot. Season with salt.

19. 19

    Cover with a lid or foil.

20. 20

    Cook at 350°F (175°C) for between 3 and 4 hours or until the meat is very tender.

21. 21

    --- Assemble Quesabirria Tacos ---

22. 22

    Remove the meat from the pot and place it on a cutting board.

23. 23

    Use a large and sharp knife and chop the meat.

24. 24

    Keep the meat covered with foil to prevent it from drying out. And also keep the birria consommé on the stove over low heat.

25. 25

    Heat a griddle or comal until smoky.

26. 26

    Dip one tortilla into the consommé, making sure it coats nicely with the oil on both sides.

27. 27

    Place the tortilla on the hot griddle and add shredded meat and cheese on top. You can place as many tortillas as fit on your griddle.

28. 28

    Using a spatula, fold the quesabirria tacos into a half-moon, and press a bit to keep them closed.

29. 29

    Cook on both sides flipping from time to time until the cheese has melted inside, and the tortillas are nicely crisp and a bit charred.

30. 30

    Place tacos on a serving platter, carefully open them a little, and add chopped onion and cilantro in the middle.

31. 31

    Serve your birria tacos with a bowl of consommé on the side, lime wedges, and salsa. Dip the quesabirria in the flavorful consommé before every bite and enjoy!