Birria Quesadilla Tacos Recipe**
Ingredients:
- 3 pounds pot roast beef
- 8 cups water
- 5 pounds beef shanks or beef bones with marrow
- 4 bay leaves
- 2 onions
- 1 whole head of garlic plus 8 garlic cloves
- 5 guajillo chiles
- 5 ancho chiles
- 2 pasilla chiles
- 3 or 4 chiles de arbol (optional for spiciness)
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon dried ginger or 2 inches peeled fresh ginger
- 2 teaspoons dried marjoram
- 1/2 teaspoon ground cinnamon or a 1-inch cinnamon stick
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cloves or 5 whole cloves
- 1 cup cooking liquid from chiles
- 1 canned chipotle pepper
- 3 or 4 Roma tomatoes
- Salt to taste
- 24 corn tortillas
- 1/2 cup chopped cilantro
- Lime wedges
- 4 cups shredded chihuahua cheese or similar melting cheese
Instructions:
- Prepare the Meat:
- Cut the pot roast beef into small chunks and place in a large pot along with the beef shanks.
- Add 8 cups of water (or enough to cover the meat), 1 halved onion, 8 garlic cloves, 1 tablespoon of salt, and 4 bay leaves.
- Simmer gently while preparing the sauce.
- Make the Sauce:
- Discard the veins and seeds from the guajillo, ancho, pasilla, and chiles de arbol. Rinse the chiles thoroughly.
- Place the chiles in a pot and add enough water to cover them. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- In a separate pan, boil the Roma tomatoes until soft.
- Transfer the softened chiles to a blender. Add the dried oregano, thyme, black pepper, cumin, ginger, marjoram, cinnamon, apple cider vinegar, cloves, 1/2 onion, 8 garlic cloves, boiled tomatoes, 1 canned chipotle pepper, and 1 cup of the chile cooking liquid.
- Blend the mixture into a smooth puree, adding more liquid if necessary to achieve a smooth consistency.
- Combine Sauce and Meat:
- Pour the sauce into the pot with the simmering meat, using a sieve to strain the sauce for a smooth texture.
- Simmer the meat in the sauce for another 3 to 3 1/2 hours, or until the meat is tender and shreds easily.
- Remove the meat from the pot and shred it, discarding any large pieces of fat.
- Skim off the rendered beef fat from the top of the broth and set it aside in a small dish.
- Assemble the Tacos:
- Dip 1/3 of a corn tortilla into the reserved beef fat, then place it on a hot griddle or skillet.
- Swish the tortilla around so the beef fat spreads evenly.
- Add shredded beef and cheese to one side of the tortilla, then fold it over to form a taco shape.
- Cook the taco until crisp on one side, then flip and cook for 2 minutes on the other side.
- Repeat this process until all the tortillas, beef, and cheese are used.
- Serve:
- Pour some of the beef broth into small bowls and add a bit of the shredded meat to create a dipping sauce for the tacos.
- Serve the birria quesadilla tacos with chopped cilantro, lime wedges, and the dipping sauce on the side.
Enjoy your delicious homemade Birria Quesadilla Tacos!
- 5 pounds beef shanks or beef bones with marrow
- 4 bay leaves
- 2 onions
- 1 whole head of garlic plus 8 garlic cloves
- 5 guajillo chiles
- 5 ancho chiles
- 2 pasilla chiles
- 3 or 4 chiles de arbol (optional for spiciness)
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon dried ginger or 2 inches peeled fresh ginger
- 2 teaspoons dried marjoram
- 1/2 teaspoon ground cinnamon or a 1-inch cinnamon stick
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cloves or 5 whole cloves
- 1 cup cooking liquid from chiles
- 1 canned chipotle pepper
- 3 or 4 Roma tomatoes
- Salt to taste
- 24 corn tortillas
- 1/2 cup chopped cilantro
- Lime wedges
- 4 cups shredded chihuahua cheese or similar melting cheese
Instructions:
- Prepare the Meat:
- Cut the pot roast beef into small chunks and place in a large pot along with the beef shanks.
- Add 8 cups of water (or enough to cover the meat), 1 halved onion, 8 garlic cloves, 1 tablespoon of salt, and 4 bay leaves.
- Simmer gently while preparing the sauce.
- Make the Sauce:
- Discard the veins and seeds from the guajillo, ancho, pasilla, and chiles de arbol. Rinse the chiles thoroughly.
- Place the chiles in a pot and add enough water to cover them. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- In a separate pan, boil the Roma tomatoes until soft.
- Transfer the softened chiles to a blender. Add the dried oregano, thyme, black pepper, cumin, ginger, marjoram, cinnamon, apple cider vinegar, cloves, 1/2 onion, 8 garlic cloves, boiled tomatoes, 1 canned chipotle pepper, and 1 cup of the chile cooking liquid.
- Blend the mixture into a smooth puree, adding more liquid if necessary to achieve a smooth consistency.
- Combine Sauce and Meat:
- Pour the sauce into the pot with the simmering meat, using a sieve to strain the sauce for a smooth texture.
- Simmer the meat in the sauce for another 3 to 3 1/2 hours, or until the meat is tender and shreds easily.
- Remove the meat from the pot and shred it, discarding any large pieces of fat.
- Skim off the rendered beef fat from the top of the broth and set it aside in a small dish.
- Assemble the Tacos:
- Dip 1/3 of a corn tortilla into the reserved beef fat, then place it on a hot griddle or skillet.
- Swish the tortilla around so the beef fat spreads evenly.
- Add shredded beef and cheese to one side of the tortilla, then fold it over to form a taco shape.
- Cook the taco until crisp on one side, then flip and cook for 2 minutes on the other side.
- Repeat this process until all the tortillas, beef, and cheese are used.
- Serve:
- Pour some of the beef broth into small bowls and add a bit of the shredded meat to create a dipping sauce for the tacos.
- Serve the birria quesadilla tacos with chopped cilantro, lime wedges, and the dipping sauce on the side.
Enjoy your delicious homemade Birria Quesadilla Tacos!