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The roots of birria can be traced back to the state of Jalisco, Mexico, where it was initially prepared as a celebratory dish for special occasions. Traditionally made with goat meat, birria is known for its rich flavors, which come from a meticulous combination of spices and chilies. Over time, the recipe has adapted to include various meats, with beef becoming a popular choice in many regions.

Birria Quesa Tacos Recipe

Embark on a culinary adventure with Birria Quesa Tacos, a delicious Mexican dish that beautifully fuses rich flavors and tradition. Experience tender, marinated meat enveloped in crispy tortillas, often served with a savory consomé for an elevated dining experience. Perfect for gatherings, these tacos embody the essence of Mexican culture. Dive into the recipe and enjoy a taste of history! #BirriaQuesa #Tacos #MexicanCuisine #FoodLovers #CulinaryJourney #DeliciousEats #FoodieFun #CookingAtHome
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Ingredients
  

For the Birria:

2 lbs beef chuck roast, cut into large chunks

1 lb beef shank (with bone for flavor)

4-5 dried guajillo chilies, stemmed and seeds removed

2-3 dried ancho chilies, stemmed and seeds removed

3 cloves garlic, minced

1 medium onion, quartered

2 tsp ground cumin

1 tbsp dried oregano

1 tsp cinnamon

1 tsp black pepper

1 tbsp salt (adjust to taste)

4 cups beef broth

1 bay leaf

1 tbsp apple cider vinegar

For the Tacos:

Corn tortillas

Shredded mozzarella or Oaxaca cheese

Fresh cilantro, chopped

Finely diced onion

Lime wedges

Instructions
 

Prepare the Chili Paste: In a medium saucepan, bring 2 cups of water to a simmer. Add the guajillo and ancho chilies, allowing them to soak for about 15 minutes until softened. Remove from heat and let cool slightly. Blend the chilies with garlic, onion, cumin, oregano, cinnamon, pepper, salt, apple cider vinegar, and 1 cup of beef broth until smooth.

    Cook the Meat: In a large pot or Dutch oven, combine the beef chuck, beef shank, remaining beef broth, bay leaf, and the chili paste. Bring to a boil, then reduce to a simmer. Cover the pot and let it cook for about 2-3 hours, or until the meat is tender and easily shredded.

      Shred the Meat: Once cooked, remove the meats from the pot and let them cool slightly. Shred the beef into bite-sized pieces, discarding any bones from the beef shank.

        Assemble the Tacos: Heat a skillet over medium heat. Take a corn tortilla and sprinkle a generous amount of cheese across half of the tortilla, then add a spoonful of the shredded birria on top of the cheese. Fold the tortilla in half and press down gently.

          Cook the Tacos: Place the folded taco in the skillet and cook for about 2-3 minutes on each side until the cheese is melted and the tortilla is golden and crispy.

            Serve: Remove from heat and garnish with fresh cilantro, diced onion, and a squeeze of lime. Serve with a small bowl of the reserved birria broth for dipping.

              Prep Time, Total Time, Servings: 30 min | 3 hours | 6-8 servings