Ingredients: |
Ingredients: 3 lbs boneless chuck roast, chunked
2 Tbsp olive oil
3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 roma tomatoes, quartered
1 medium onion, halved
3 cloves garlic
1 cinnamon stick
1 bay leaf
1 tsp oregano
1/4 tsp cumin
1 tsp thyme
salt
½ tsp black peppercorns
2 cups beef broth
corn tortillas
shredded mild cheese of choice
diced onions
fresh chopped cilantro
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Directions: |
Directions:Heat the oil in a large Dutch oven over medium-high heat until the oil is shimmering and the pan is hot.
Season the beef with salt and pepper, then sear on all sides in the Dutch oven.
Add half of the onion, cook for 2 minutes more, then remove from heat.
Combine the chiles, tomatoes, the other half of the onion, garlic cloves, cinnamon stick, and bay leaf in a medium pot.
Add enough water to cover all, about 4 - 5 cups.
Heat to boiling over medium-high heat, reduce heat, and simmer for 10 minutes.
Add the remaining seasonings to the pot and stir.
Simmer 10 minutes more, then remove from heat and allow to cool.
Strain the sauce and vegetables, remove the cinnamon stick and bay leaf, and place the solids in a blender.
Add the sauce to the blender with 1 cup beef broth.
Process on high until smooth, adding salt to taste.
Return the Dutch oven to the stove over medium heat and pour the blended sauce over the beef.
If more liquid is needed, pour additional broth over until the beef is completely covered.
Bring to a simmer, then reduce heat and cover.
Simmer for 2 1/2 - 3 hours.
When cooked through, remove from heat.
Use tongs to remove the beef to a cutting board and shed.
Heat a large skillet or griddle to medium heat.
Use tongs to dip a corn tortilla into the fat that has risen to the top of the stew and coat.
Place the tortilla coated side down on the skillet, then top with shredded beef, cheese, onions, and cilantro.
Fold the tortilla over and fry for about 1 minute per side, until crisp.
Remove from heat and repeat for each taco.
Serve warm with lime wedges and dish of the birria stew.
To eat, dip the tacos into the stew and enjoy. |
This recipe for Quesabirria Tacos is from