Beef Birria Quesa Tacos with Consome

carnaldish.com

Henry

subheading: UNITS:

subheading: US:

subheading: M:

3 pounds boneless chuck roast

3 ½ pounds beef short ribs

Flaky kosher salt (Diamond Crystals brand)

subheading: PEPPER MIXTURE:

1 tablespoon canola oil

6 Guajillo chilis, stemmed and seeded

3 New Mexico chilis, stemmed and seeded

2 Ancho chilis, stemmed and seeded

2 Pasilla chilis, stemmed and seeded

6 chile de árbol, stemmed and seeded

1 ½ large onions, chopped in half ( 3 onion halves)

1 carrot, peeled and chopped into 2-inch chunks (SEE NOTE)

2 2-inch chunks fresh ginger, peeled

1 head of garlic, peeled but cloves left whole

2 tablespoons flaky kosher salt (Diamond Crystals brand)

2 teaspoons black pepper

1 teaspoon ground cinnamon

6 whole cloves, or ¼ teaspoon ground cloves

4 dried bay leaves

1 tablespoon dried Mexican oregano

1 teaspoon dried thyme

½ tablespoon ground coriander

½ tablespoon granulated garlic

½ tablespoon granulated onion

½ tablespoon smoked paprika

½ tablespoon ground cumin

½ teaspoon cayenne pepper

1 teaspoon crushed red pepper flakes

4 tablespoons packed brown sugar, divided

1 14.5oz can fire-roasted diced tomatoes

3 chipotle peppers, with 2 tablespoons adobo sauce

¼ cup white distilled vinegar

1 tablespoon Worcestershire sauce

¼ cup apple cider vinegar

Water

subheading: CILANTRO GARNISH:

½ large onion diced

1 cup of packed cilantro, washed, dried and finely chopped (SEE NOTE)

Zest from a lime, plus the juice of half the lime

Pinch of sea salt

subheading: TACOS:

Corn tortillas

Monterey jack cheese, shredded by hand (SEE NOTE)

Lime wedges

Thinly sliced jalapenos (optional)

Canola oil

Birria fat

Directions at carnaldish.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer