Taco Birria
Taco night has been officially elevated!
Ingredients:
3.1lbs ( 1.41 kg) beef shanks or Chuck roast meat
1 chipotle chile in adobo sauce
3 guajillo chiles
1 ancho chile
1 pasilla chile (add 1 cup of water to blender for puree)
4 Roma tomatoes
4 cups (946 ml) water (for slow cooker)
1/4 cup of white vinegar
2 Tbsp beef bouillon powder
1 tsp salt (or to taste)
2 tsp oregano
1 tsp dried thyme
1 tsp of ginger
2 tsp of cumin
1/8 to 1/4 tsp cinnamon (adjust to your preference)
1/8 to 1/4 tsp ground clove (adjust to your preference)
2 bay leaves
1 small onion
5 cloves garlic
Bunch of Cilantro
QUESA TACOS
Rendered fat from the birria broth
6 to 8 corn tortillas
5 to 6 oz shredded Mozzarella cheese
2-3 limes
Directions:
Brown the beef in a skillet, then add the beef to a crock pot along with chopped onion, garlic and chili puree.
For the chili puree, bring 2 cups of water to a boil, add the chilies (remove the stems and seeds) and steep for 20 mins. Discard the liquid and blend with the spices, vinegar and herbs as well as the 4 cups of water reserved for the slow cooker. Strain the mixture if needed.
Cook the beef until tender in the crock pot.
Once the beef has been cooked, remove the oil from the top of the broth and shred the beef. Take out half of the beef and return the other half to the crock pot.
Bring 4 Roma tomatoes to a boil. Add to blender with 1 cup of the birria broth. Strain if necessary then add to the crock pot.
Dip corn tortillas in the rendered oil. Add beef and cheese, fold and cook until the tortilla is crisp on each side in a skillet.
Serve the tacos with birria broth, onions, lime and cilantro.