Quesabirria Tacos (birria meat)

 

My husband has fallen in love with these fried tacos. I don't love them as much as him, but the meat is really good. The cinnamon adds a unique depth to the flavor. It can be used in enchiladas, street tacos, sopas, tostadas, anything, really! My kids love the meat, but found it a bit too spicy (they still ate it). Note that it takes hours to marinate and prepare! I tweaked a recipe from Rustic Family Recipes. Serves 8 +.

Quesabirria Tacos (birria meat)

2 lbs. beef chuck roast

4-5 short ribs, deboned

1 Tbsp. salt

1 tsp black pepper

1 10-oz can red enchilada sauce

1 7-oz can chipotle peppers in adobo sauce

1 Tbsp. chili powder*

3 Tbsp. apple cider vinegar

5 cloves garlic, peeled and minced

1 1/2 tsp oregano

1 tsp smoked paprika

1 tsp cumin

1/2 tsp cayenne pepper

1 Tbsp. olive oil

1 c white onion, chopped

2 tsp ground cinnamon

2 bay leaves

32 oz. beef broth

16 yellow corn tortillas

1 1/2 c Oaxaca cheese, shredded

1. Prepare the meat: trim and cube the chuck roast and short ribs. Season with salt and pepper. Set aside in a large container with a lid.

2. Make the marinade: In a blender, place the enchilada sauce, chipotle peppers in adobo sauce, chili powder (*cut to 1 tsp for less kick), apple cider vinegar, garlic, oregano, paprika, cumin, and cayenne pepper. Blend until smooth.

3. Pour sauce over meat in container. Apply lid. Refrigerate at least 1 hour.

4. Preheat oven to 325 degrees. Drizzle 1Tbsp. olive oil on bottom of a french or dutch oven and heat over medium heat. Add chopped onion and saute 3 minutes or until softened. Add marinated meat and all of the sauce. Stir in cinnamon, bay leaves, and beef broth. Cover, add to preheated oven for 3 hours.

5. Remove stew from oven and pull apart with tongs and/or forks, removing fat and set aside. Stir to coat with sauce. Wa-la! The meat is finished.

6. If making quesabirria tacos, prepare a a paper towel-lined serving platter. Melt the reserved fat in a large skillet over medium-high heat. Dip one side of corn tortilla in stew sauce and place coated side down onto the heated skillet. Top tortilla with Oaxaca cheese. When cheese starts to melt, top with shredded beef and fold in half. Fry on both sides until crispy. Remove and set onto a paper towel-lined serving platter. Repeat with remaining tacos.

7. Top with more Oaxaca cheese and/or fresh cilantro, avocado, etc. Pour some remaining birria stew broth into a cup for a yummy dipping sauce.