How To Cook Birria Quesa Tacos Recipe

" American Birria Quesa Tacos Recipe,Ingredients,Make Birria Quesatacos Corn Tortilla,Method of cooking Birria Quesatacos,"

 American Birria Quesa Tacos Recipe

American Birria Quesa Tacos Recipe

Dalgano - American Food | You've probably only heard of birria in recent years, but this incredibly rich, bright red stew has been enjoyed throughout Mexico, especially in its birthplace Jalisco, for generations. It is a big celebration and cooking activity, and extraordinary medicine is usually needed after the activity.

To help improve this formula, I turned to head chef José Moreno and co-owner of New York's premier birria truck, Birria-Landia. While he's not ready to release his popular recipe yet, he's happy to provide us with some cooking tips.

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Ingredients:

• 5 dried guajillo chili
• 3 dried chili Morita
• 3 dried pasilla chili
• 1 1/2 tbsp.
• vegetable oil
• 2 pounds
• Beef brisket or roast beef chuck
• 2 pounds
• oxtail, short ribs, or beef shank
• halal salt
• Freshly ground dark pepper
• 10 garlic clove
• 6 clove
• 1cinnamon
• 1 teaspoon.
• dried oregano
• 1 1/2 tsp cumin seeds
• 3  Roma tomatoes halved
• 1/4 white wine vinegar
• 1 large onion, quartered
• 5 Bay leaf

Make Birria Quesatacos Corn Tortilla:

• Oaxaca or grated mozzarella cheese
• Freshly chopped coriander leaves for topping 1
• large garlic, finely chopped for topping
• Slice of lime for topping

Method of Making Birria:

1. Preheat oven to 350º F. In a large heavy-bottomed or Dutch oven, overheat again add guajillo, Morita, and chili pasilla. Roast the chilies for 1 to 2 minutes, moving frequently to ensure they don't burn. Remove to another bowl and cover with enough boiling water to cover the chilies, about 3 cups. Use a small plate or bowl to completely soak the chilies. Leave for 20 minutes or until rehydrated and pliable. Remove the chili and save the liquid.
2. While the chili is submerged, season the beef with salt and pepper. Increase the heat in the dutch oven until again and add the vegetable oil. Working in batches, grill beef evenly (6 to 7 minutes per side for brisket/roast, 4 to 5 minutes for bone sections). Transfer the burnt beef to a plate or cutting board.
3. In a blender add the dried chilies, garlic, cloves, cinnamon sticks, oregano, cumin seeds, tomatoes, vinegar, and 1 cup chili liquid. Blend for about a minute or until the combination becomes a pourable paste.
4. Return the beef to the Dutch oven over the heat again and add the onions and bay leaf. Add chili paste and water as needed to cover the beef (for us this is 3 to 4 cups water). Bring the birria to a boil.
5. Remove the Dutch oven from the heat, cover, and transfer to the pre-installed oven. Simmer the birria for 4 to 4 hours or until all the beef is tender. Discard the bay leaf and onion and transfer the beef to a cutting board. Reserve the whole broth (or consomé). Dice the beef and set it aside.
6. Taste the consomé and season with salt and pepper. Depending on your preference for the style of birria you want, you may want to consume a thinner one. If you want to thin it, add the amount of water, chicken, or beef broth you want. Bring to a boil and taste/season again.
7. Beer can be refrigerated, in an airtight container, meat and consumption separated, up to 5 days.

Method of cooking Birria Quesatacos:

1. In a saucepan, over medium-low heat, bring the consomé to low heat (there should be a dark red layer of fat/oil on top). Build a taco station that includes: Konsum served on one stove, a cast-iron skillet or plancha turned over the fire again, a plate of shredded birria and corn tortillas on the side, and a small bowl of minced meat. Oaxaca cheese, cilantro, and chopped onions.
2. Working in groups, take near a bowl of meat and add to a saucepan or plancha and begin to reheat and the meat, stirring to justify browning. Take a corn tortilla and dip it in the consomé, coating both sides with dark red fat. Place the tortilla on a baking sheet or plancha and cover with Oaxaca cheese.
3. Fry the tortillas for 3 minutes or until the cheese is mostly melted and the bottom is browned and starting to get crunchy. Place the fried meat on top of the tortilla half and sprinkle the cilantro and garlic on top. Fold the tortillas into tacos, bake each side for 30 seconds and remove. process this until you lose the beef.
4. tacos topped with cilantro and onion, with a lime wedge on the side, and a small bowl for dipping.