Recipes: Main Dish

Quesa Birria Tacos

Prep Time:

60 mins

Serves

10-15 Tacos

Ingredients

For Birria

  • 7-8 cups of hot water
  • 4 lbs of chuck roast cut into 4 large chunks
  • 2 lbs of short ribs (bone in) or back ribs (bone in)
  • 1 large white onion (peeled and sliced in half)
  • 1 garlic bulb (no need to peel)
  • 1 carrot cut into 4 pieces
  • 5 bay leaves (dried)
  • 8 guajillo chiles with stems and seeds removed
  • 3 tbsp of chicken bouillon
  • 1-2 tsp chili powder
  • 1 tsp mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt (adjust to taste)

For Serving

  • 14-16 white corn tortillas
  • 2 cups quesadilla cheese or any good melting cheese

Garnishes

  • Fresh cilantro diced
  • Fresh lime juice
  • White onion diced

Created By

Prepared be Chef Geraldine | @serendipitydelightsca

Directions

  1. Sear the beef in the instant pot using the sauté setting.
  2. Add the all peppers, onions, garlic, carrots, spices and cover with enough water for cooking. Cook on High in Pressure cooker/ instant pot for 45 minutes.
  3. Remove the peppers, onion, garlic and carrots and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.
  4. Reserve Grease: Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan, this is used for making the tacos if desired.
  5. Serving: Remove the meat from the broth and cut into large chunks for serving. Remove any bones.
  6. Chop Meat: Remove the meat from the broth, and finely chop until only small pieces remain.
  7. Heat a large skillet/griddle over medium heat.
  8. Frying Tortillas: Dip the corn tortilla into the reserved grease from the broth.
  9. Place on heated griddle or frying pan, top with the chopped meat and cheese.
  10. Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. (it’s ok if some of the cheese leaks out while frying, the golden cheese is the best part!) Plus you can spoon some additional grease onto the tortilla while it cooks if you need more coloring to the tortilla.
  11. Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving, will be very hot.
  12. Continue until all tacos are cooked.
  13. Top tacos with fresh cilantro and onion if desired.
  14. Serving: Serve with a bowl of the broth topped with onions and cilantro on the side.
  15. Dip the tacos into the broth while eating.

Created By

Prepared be Chef Geraldine | @serendipitydelightsca

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