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Ingredients:
3 lbs Boneless chuck roast cut into large chunks
2 Tablespoon Olive oil
3 Dried guajillo chiles
2 Dried ancho chiles
2 Roma tomatoes quartered
1 medium Onion halved
3 cloves Garlic
1 Cinnamon stick
1 Bay leaf
1 teaspoon Dried oregano
½ teaspoon Cumin seeds or ¼ teaspoon ground cumin
1 teaspoon Dried thyme
1 teaspoon Salt + more to taste
½ teaspoon Black peppercorns
2 cups Beef broth
Instructions:
Quesabirria Stew
Place your largest pot or dutch oven over medium-high heat, and add in the olive oil.
When the oil is shimmering and the pan is nice and hot, season the beef with salt and pepper, then add it to the pot to sear on all sides.
Add in the half of the onions, cooking for two more minutes, then remove the dutch oven from the heat.
Using kitchen scissors or a sharp knife, remove the stems and seeds from the dried chile peppers. To amp up the spiciness, you can skip removing the seeds.
In a medium pot, combine the chiles, tomatoes, the other half of the onions, garlic cloves, cinnamon stick and bay leaf.
Add 4-5 cups of water, or enough to completely cover all of the ingredients.
Place it on the stove over medium-high heat.
As soon as it comes to a boil, bring the heat down to low, and let it simmer uncovered for 10 minutes.
Add all of the remaining seasonings to the sauce pot, including oregano, cumin seeds, thyme, salt, and peppercorns.
Stir, and let simmer another 10 minutes, then remove from the heat and allow to cool for a few more minutes.
Pour the sauce and vegetable mixture into a large mesh strainer over a bowl.
Remove the cinnamon stick and bay leaf from the strained solids and discard them, then add the solids to a blender.
Add 2 cups of the sauce to the blender, plus 1 cup of beef broth.
Blend on high until smooth, adding salt to taste.
Return the pot with beef and onions to the stove on medium heat, then pour the blended vegetable sauce over the beef.
If more liquid is needed, add beef broth until the beef is completely covered.
Let the broth come to a simmer before lowering the heat and covering, letting it simmer for 2½ to 3 hours.
Once the beef has cooked completely and is tender and soft, remove the birria from the heat.
Using tongs, take the beef out of the sauce and place it on a cutting board, using a fork to shred it.
Quesabirria Tacos
Heat a large skilled or a griddle to medium heat.
Again with tongs, dip a corn tortilla into the top of the stew to get it coated in the floating fat.
Place the dipped tortilla fat-side-down on the skillet, then top with shredded beef and cheese, plus onions and cilantro if desired.
Fold the tortilla over, then fry for about a minute per side, until crispy.
Remove from the heat and keep warm while you repeat this process for each taco.
Serve warm with lime slices and a dish of birria stew. To eat, dip each taco in the broth, and enjoy!
The dipping sauce is absolutely key and makes these tacos truly incredible!
