Quesabirria Tacos
This was one of the best dishes I’ve ever made. The source of the recipe is here: https://houseofyumm.com/beef-birria-and-birria-tacos/
Ingredients
- 5 lbs chuck roast
- 2 lbs bone in short ribs
- 1 large white onion, no skin and cut in half
- 1 garlic bulb, unpeeled with narrow top cut off
- 3 carrots cut into small pieces
- 5 dried bay leaves
- 2 cans of chipotle peppers
- 3 tbsp chicken boullion
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- salt to taste
- corn tortillas
- shredded cheese
Directions
- Add meat, onion, garlic, carrots, bay leaves, and peppers into a pot and cover with hot water. Add chicken boullion, oregano, cumin, salt, and boil.
- Scoop impurities off the top of the pot after 30 minutes with a spoon.
- Remove chipotle peppers and blend with 1/4 cup of broth. Add peppers back into broth along with chili powder.
- Simmer for 3-4 hours.
- Skim and save the grease from the broth. Remove the meat and pull apart/shread.
- Dip tortilla in the grease. Fold taco over meat and cheese and fry 2-3 minutes on each side.