Mexican

Birria de Res (Quesabirria Tacos)

Name: Birria de Res (Quesabirria Tacos)
Total time: 210 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1.5kg (3 lb) beef chuck or short rib; 4 guajillo, 2 ancho, and 2 árbol dried chillies; 1 onion, 4 cloves garlic, 2 roma tomatoes; 2 bay leaves, 1 tsp cumin, 1 tsp oregano, and 1 cinnamon stick; Corn tortillas and 200g (2 cups) Oaxaca or mozzarella cheese; Chopped onion, cilantro, and lime, to serve

Slow-braised chilli-stewed beef folded into crisp cheesy tacos served with a rich consommé for dipping.

210 minutes

Serves 8

Lunch/Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Toast and Soak Chillies: Stem and seed the dried chillies, toast briefly in a dry pan, then soak in hot water until soft.

2
Blend the Adobo: Blend the soaked chillies with the tomatoes, garlic, onion, cumin, and oregano into a smooth sauce.
3
Braise: Season the beef, sear it, then add the chilli sauce, bay leaves, cinnamon, and enough water to cover. Cover and braise gently for 3 hours until fork-tender.
4
Shred: Remove the beef and shred it; skim and reserve the red consommé broth.
5
Make Quesabirria: Dip corn tortillas in the consommé fat, lay on a hot griddle, add cheese and shredded beef, fold, and crisp both sides.
6
Serve: Serve the tacos with chopped onion, cilantro, lime, and a bowl of warm consommé for dipping.

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