Crispy, savory, juicy HEAVEN. These Queso Birria Tacos are a homemade version of the popular dish, featuring slow-braised beef in a rich chili broth, served in broth-dipped and fried tortillas with cheese, cilantro, and lime.
1. Cut beef chuck into 3-inch pieces and sear in a pot with neutral oil. Remove beef and char an onion, tomatoes, garlic, bay leaves, and cinnamon stick until the onion has a nice char. 2. Throw the beef back in and cover with water all the way to the top, season with chicken bouillon, and cover with lid. Braise on medium-low heat for an hour. 3. Deseed all dried Mexican chilies (so it’s not bitter) and toast in a pan for 15 seconds with peppercorns, sesame seeds, and cloves. Throw chilies into a blender with the boiled veggies from the pot (remove the cinnamon stick), seasonings (paprika, thyme, cumin, oregano, salt), vinegar, and a cup of broth to help blend. 4. Strain the chili mixture into the pot and discard the pulp. Add more water as needed and cover with a lid to braise for another 1.5 hours or until the meat is tender. 5. To assemble, dip the tortilla into the broth and fry on a pan with cheese, onions/cilantro, meat, and broth. Fry until crispy and serve with a bowl of broth and a squirt of lime. ENJOY!
