Quesabirria Tacos
Quesabirria Tacos
Serves 4-6
3-4 lb beef chuck roast
1 large white onion, diced
4 garlic cloves
7-8 oz can chipotle peppers
10 dried guajillo peppers
5 dried ancho peppers
14 oz can crushed tomatoes
4 cups beef stock
1 cup cider vinegar
2 bay leaves
1 cinnamon stick
2 t oregano
1 t smoked paprika
½ t ground cloves
1 t ground cumin
2-3 T olive oil
16 oz Monterrey jack cheese, shredded
Corn tortillas
Fresh cilantro (chopped)
Lime wedges (for serving)
Salt and Pepper to taste
Cut the stems out of the guajillo and ancho peppers and remove the seeds. Cut into pieces and cover with boiling water and set aside for 20 minutes. In the meantime, cut the chuck roast into 2-inch chunks.
In a large blender or food processor, add half the diced onion along with the chipotles, garlic, vinegar, oregano, paprika, cloves, cumin and season with salt and pepper. After the peppers have softened in the water for 20 minutes, add them to the blender as well along with about 1 cup of the soaking liquid. Blend on high for 60 seconds or until smooth.
Place chili pepper blend in a Dutch oven along with the beef stock and crushed tomatoes. Stir to combine. Add in the chuck pieces along with the cinnamon and bay leaves. Cover and bake at 350F for 2 hours. Remove the lid and bake for 1.5-2 hours more or until beef chunks are fork tender and beginning to shred. This final uncovered bake will allow for some nice browning and reduction of the liquid.
Remove beef chunks and shred the meat with two forks, removing any large chunks of fat.
To make the tacos add some oil to a large skillet or griddle and lightly dip a corn tortilla in the cooking liquid and fat. Brush off excess and lay into skillet. Add some shredded beef to one half of the tortilla and add a sprinkle of cheese to the other half. Sprinkle some cilantro and diced white onion over the taco. After 60-90 seconds, fold the taco in half and cook for an additional 30-60 seconds a side. Serve immediately with some of the cooking liquid to dip and fresh lime wedges.
