Quesa Birria Tacos
Quesa Birria Tacos
Rated 5.0 stars by 1 users
Ingredients
- 1 teaspoon salt
-
1 teaspoon Morton & Bassett Whole Black Peppercorns with Grinder
-
2 teaspoons Morton & Bassett Ground Cumin
-
1 teaspoon Morton & Bassett Oregano
-
½ teaspoon Morton & Bassett Ground Ginger
-
¼ teaspoon Morton & Bassett Ground Cinnamon
-
½ teaspoon Morton & Bassett Cayenne Pepper
-
1 teaspoon Morton & Bassett Ground Ancho Chile
-
1 teaspoon Morton & Bassett Paprika
-
2 Morton & Bassett Bay Leaves
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- ½ white onion, chopped
- 4 tomatoes, chopped
- 4 garlic cloves, chopped
- 1 ½ cups beef broth
- ¼ cup white vinegar
- 6-8 flour tortillas
- 1 cup shredded Mexican blend cheese
- 1 small bunch cilantro, chopped
- ½ lime, juiced
Directions
Prepare the rub by combining salt, freshly ground M&B Whole Black Peppercorns, M&B Ground Cumin, M&B Oregano, M&B Ground Ginger, and M&B Ground Cinnamon in a small bowl. Mix thoroughly and generously coat the beef. Cover and let rest for 4 hours or overnight.
Preheat the oven to 325 °F. In an oven safe pot, add olive oil and onion. Sauté over medium heat until fragrant, about 4-5 minutes, then add tomatoes, cooking for another 5 minutes. Blend onion and tomatoes until smooth using an immersion blender or by transferring to blender and returning to the pot. Add beef into the pot, followed by garlic, M&B Cayenne Pepper, beef broth, and white vinegar. Bring to a boil, add lid, and set in the oven for 3½ - 4 hours, until beef is tender.
Remove the beef from the liquid and shred, setting aside.
Dip tortillas into the reserved cooking liquid. Place one tortilla at a time onto a large pan, sprinkling with a handful of shredded cheese. Add a small handful of shredded beef onto the tortilla and fold in half. Repeat until all meat has been used.
Serve tacos with the cooking liquid on the side. Garnish with cilantro and lime juice.