Quesabirria Tacos

Instructions:

1. Remove stems and seeds from dried peppers. Boil for 10 minutes to soften.
2. In a blender, combine the softened peppers, chipotles, vinegar, garlic, onion, oregano, cumin, paprika, and 1 cup of broth. Blend until smooth.
3. Place beef in a pot or slow cooker. Season with salt and pepper. Pour the blended chile sauce and remaining broth over it. Add bay leaves.
4. Cook on the stovetop at a gentle simmer for 3 hours, or in a slow cooker on LOW for 6–7 hours, until the beef is fall-apart tender.
5. Remove the beef, shred it, and return it to the consomé.
6. To make the tacos:
   • Dip tortillas into the top layer of the consomé to coat them in the birria fat.
   • Place them in a hot skillet.
   • Add cheese, then shredded birria.
   • Fold and pan-fry until crisp and golden on both sides.
7. Serve with a warm bowl of consomé for dipping, plus cilantro, onion, and lime.

Variations

• Use goat or lamb for a more traditional birria base.
• Swap mozzarella for Oaxaca cheese for a more authentic stringy melt.
• Add diced jalapeños or serranos for extra heat.
• Serve in flour tortillas if you prefer a softer, chewier shell.

Tips

• Let tortillas sit in the birria fat for 10–15 seconds for extra crispiness and deeper flavor.
• Skim the fat from the top of the consomé — that’s the key to the signature red tortillas.
• For thicker consomé, simmer uncovered for 10–15 minutes after shredding the beef.
• Don’t overcrowd the skillet — tacos crisp best with space around them.