Birria Quesadilla Tacos Recipe

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:

1. 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.

1. 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.

1. 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.

1. 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.

1. 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:

1. 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.

1. 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.

1. 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.

1. 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.

1. 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!