Alright….you wanted it, here’s the recipe. Keep in mind I was trying to find a good at home recipe….not trying to be as authentic as possible.
Quesa Birria Tacos
Season a chuck roast with your desired Mexican seasoning blend. I used a combination of chipotle powder, chili powder, cumin, cayenne, garlic, onion, salt and pepper.
In a large pot, Dutch oven, etc. brown all sides.
Remove browned roast, add more oil if needed, and add 2 quartered onions.
Once the onions get a little color add a few smashed cloves of garlic, cook about 30 seconds or until fragrant and deglaze with a cup of water…
After scraping any bits off the bottom of the pot, add a 28 ounce can of hot (or your preferred heat level) red enchilada sauce.
Add roast on top of onions, the liquid should almost, but not cover the roast. Optional: cut the cilantro stems and make a bundle using butchers twine to add herbaceousness to the liquid. Add any other spices you like to the liquid now. Here’s what I did..
Bring to a boil, cover and braise in a 290f oven for 4 hours or until the meat is fork tender. I leave the cover off for the last hour…just be sure it’s not over reducing. You’re looking for an internal temp around 200.
Once finished remove the meat and all solids from the liquid, and once cool, shred the meat. Discard onions, etc. let the braising liquid settle.
Weather you’re using a griddle or cast iron (or non stick) pan, heat to medium low. Position the pot of broth next to the pan. One at a time, dip a corn tortilla into the broth, add to the hot pan, add Oaxaca cheese (shredded mozzarella works too), diced white onions, cilantro, and meat to the tortilla. Fold the tortilla, and cook, flipping occasionally until the tortilla has crisped slightly and browned. Repeat with remaining tacos.
Serve garnished with more cilantro, and some of the braising liquid (called consommé in this case) on the side for dipping.
Think of these as the three way intersection of a taco, a grilled cheese, and a French dip sandwich.
There ya go, Franks totally inauthentic but totally delicious Quesa Birria Tacos
Quesa Birria Tacos
Season a chuck roast with your desired Mexican seasoning blend. I used a combination of chipotle powder, chili powder, cumin, cayenne, garlic, onion, salt and pepper.
In a large pot, Dutch oven, etc. brown all sides.
Remove browned roast, add more oil if needed, and add 2 quartered onions.
Once the onions get a little color add a few smashed cloves of garlic, cook about 30 seconds or until fragrant and deglaze with a cup of water…
After scraping any bits off the bottom of the pot, add a 28 ounce can of hot (or your preferred heat level) red enchilada sauce.
Add roast on top of onions, the liquid should almost, but not cover the roast. Optional: cut the cilantro stems and make a bundle using butchers twine to add herbaceousness to the liquid. Add any other spices you like to the liquid now. Here’s what I did..
Bring to a boil, cover and braise in a 290f oven for 4 hours or until the meat is fork tender. I leave the cover off for the last hour…just be sure it’s not over reducing. You’re looking for an internal temp around 200.
Once finished remove the meat and all solids from the liquid, and once cool, shred the meat. Discard onions, etc. let the braising liquid settle.
Weather you’re using a griddle or cast iron (or non stick) pan, heat to medium low. Position the pot of broth next to the pan. One at a time, dip a corn tortilla into the broth, add to the hot pan, add Oaxaca cheese (shredded mozzarella works too), diced white onions, cilantro, and meat to the tortilla. Fold the tortilla, and cook, flipping occasionally until the tortilla has crisped slightly and browned. Repeat with remaining tacos.
Serve garnished with more cilantro, and some of the braising liquid (called consommé in this case) on the side for dipping.
Think of these as the three way intersection of a taco, a grilled cheese, and a French dip sandwich.
There ya go, Franks totally inauthentic but totally delicious Quesa Birria Tacos
I'm in a pretty good food spot but there's nothing southwestern at all like you kick out. I've never even considered dunking the shells in the juice... with smoking chuck with a lower temp you can smoke and then wrap and braise since you've got more time to play with. Smoked and braised chuck with gravy over egg noodles has been one of the kids favorite foods since he had teeth. Just spitballing...
