Smoky Quesobirria
Description: Seared then slow cooked beef cooked in a rich, spiced broth makes these birria tacos a favorite recipe. Layered with melty cheese in crisp tortillas, these tacos are even better when dipped in the consommé.
MIO Products in our Smoky Quesabirria Tacos
Savory Spice Shop Ground Black Pepper, Peppercorns, Ground Cinnamon, Dried Thyme, Dried Mexican Oregano, Cumin Seeds, Ground Ginger, Bay Leaves — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community.
Scissortail Farms Cilantro — Scissortail Farms, based in Tulsa, is a pioneer in sustainable agriculture. Using innovative aeroponic and hydroponic technology, they grow fresh, flavorful lettuces, leafy greens, and herbs without soil, minimizing water usage and environmental impact. Their commitment to quality and freshness has made them a favorite among local restaurants and grocers.
Ingredients
Ingredients:
4 dried guajillo chiles, stems removed
2 dried ancho chiles, stems removed
2 dried pasilla chiles or chiles de árbol, stems removed
1 boneless beef chuck roast, 3 pounds
1 teaspoon kosher salt
1 teaspoon Savory Spice Shop Ground Black Pepper
2 tablespoon vegetable oil
4 cups hot water
1 yellow onion, cut in 8 wedges
3 roma tomatoes, quartered
4 garlic cloves
3 tablespoons or 1 package taco seasoning
1 teaspoon Savory Spice Shop ground ginger
3 Savory Spice Shop bay leaves
1–2 cups beef broth
¼ cup apple cider vinegar
20 corn tortillas, 6 inches
Shredded Oaxaca or Monterey Jack cheese
Toppings: Chopped onion, chopped Scissortail Farms Cilantro, sliced radishes, lime wedges
Directions:
- Cut open dried chiles to remove seeds. Toast chiles in a saute pan over medium-high heat, moving them around the pan to keep from burning, for about 5 minutes.
- Boil 4 cups of water. Pour boiling water over chiles in a large bowl, allowing the chiles to soften, about 15 minutes.
- Preheat oven to 350 degrees F. Trim the fat from the roast and cut the roast into chunks.Season by sprinkling with salt and pepper on all sides.
- Heat oil in a Dutch oven over medium-high heat. Brown the roast pieces on all sides, working in batches to not overcrowd the pan. Transfer roast pieces to a plate and set aside.
- Add onion to Dutch oven, cooking over medium heat until browned. Add the tomato and garlic and cook 2 minutes, or until garlic is fragrant but not browned. Add taco seasoning, ginger and bay leaves, cooking just a minute or two until spices are fragrant.
- Add beef broth to Dutch oven, scraping pan to remove any bits on the cooking surface. Remove from heat, allow to cool slightly. Meanwhile, drain chiles and add to onion mixture in the Dutch oven. Use an immersion blender to blend, or add mixture to a blender in batches, blending until smooth. (If using a blender, return mixture to Dutch oven after blending.)
- Add beef back to broth mixture in Dutch oven. Cover with a lid and place in the preheated oven, cooking 2½ hours or until beef is fork-tender. Remove meat from the broth and shred. Allow the broth to sit while a layer of rendered fat floats to the top.
- Add canola oil to a shallow skillet, just to cover the cooking surface. Heat over medium heat, until oil is shimmering. Working with one at a time, float a tortilla in the layer of rendered fat over the broth mixture. (You can substitute canola oil if you work through the layer of fat.) Once both sides are coated, add to the preheated skillet and fry until just beginning to crisp, turning frequently.
- Sprinkle tortilla with cheese, top with beef, then fold tortilla over to form a taco. Cook, turning to prevent any over-browning, until cheese is melted. Remove from skillet. Rest tacos on a rack in a low oven while you continue to assemble tacos. (You can use a sheet pan under the tacos in the oven to catch any drippings.)
- Once all tacos are assembled, skim any remaining fat from the broth and discard. Ladle the broth into small individual bowls for dipping, topping with cilantro and onion. Serve tacos family style, sprinkled with plenty of cilantro and onion, alongside toppings and consommé bowls.