We’re back with Quarantine meals! As we settle into April plenty of changes have occurred, specifically the weather. As it gets hotter and hotter outside, people will follow. I have to say my favorite part of the transition into spring/summer time would be the transition of foods I eat. Before Covid hit in the summertime, I would typically go out with my family and as soon as we would get hungry we all knew what we would go eat. It would be the closest Hispanic food truck nearby. The empanadillas, rice and beans, tostones, and everything else were irresistible, to say the least! I’m sure many others would agree.

That is exactly why today I will be talking about tacos. Birria Quesa Tacos to be exact. Birria tacos specifically have taken the internet by storm and they had a reason to. Traditionally, Birria is a sweet, sour, and slightly spicy Mexican beef stew that’s slow-cooked until the beef is tender, juicy, and delicious. I should warn you all this recipe will forever be on your mind because of how good it is. It can take quite a bit of effort and time to make but it’s well worth it. A recipe like this is one that I highly recommend you share with your friends and family. A meal like this cannot be enjoyed alone.

I got this recipe from none other than Mariyumskitchen! If you haven’t looked her up here is where you can find her. 

Mariam’s social media – Instagram (@mariyumskitchen) Youtube (MariYUMs Kitchen) TikTok (@mxriyum)  Here is the recipe and ingredients!

Ingredients

Broth–

– 5-6 lbs chuck roast (authentic birria tacos are made with goat meat, I used chuck bc that’s what I had in my freezer!)

– 1 large onion

– 8 cloves of garlic

– 5 bay leaves

– 1 cinnamon stick

– 1 tbsp peppercorns

– 1 tbsp toasted coriander

– 6 guajillo chilies

– 3 chilies de Arbol

– 5 ancho chilies

Purée–

– All of your boiled chilies

– Some of your onion, garlic, cinnamon stick, and some of your broth

– 3 bay leaves

– 5 more garlic cloves

– 4 whole cloves (the spice)

– chunk of ginger (peeled)

– 1 tsp peppercorns

– 2 tsp oregano

– 2 tsp cumin

– 2 tsp thyme

– 1/3 cup vinegar

– 2 tbsp paprika

– salt to taste

– Blend 2 tomatoes with some of your beef broth as well

Instructions 

In a large pot, add your beef (or meat of choice) and add in your onion, garlic, cinnamon stick, bay leaves, peppercorns, coriander, and chilies. Before it comes to a boil, skim the top of your broth of all the scum, we want our broth very clean. Once it comes to a boil, lower the heat to medium, and continue to let it cook for 1 hour. After 1 hour, remove your chilies, some of your garlic & onion, your cinnamon stick, as well as some of your beef broth, and add them to a blender. Then add all of the seasonings I have listed under “purée” and blend for 1-2 minutes, you want it to be very smooth, add back into your broth. Boil 2 tomatoes, and purée in your blender with a little of your beef broth as well, add back into your broth. Continue to cook for another 2 hours on medium heat, until your meat is nice and tender. After 2 hours, remove your beef, add to a separate bowl ( shred it with your hands or a fork ) strain your broth as well. Dip your corn tortillas into your broth, then add to a hot skillet with some butter. You want them slightly crispy, so when you dip your tacos into your consommé, they’ll hold up nicely!