Juiciest Homemade Quesa Birria Tacos

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese is more affordable and melts well.

Trim off the stems and shake out the seeds from the ancho and guajillo chilies.

Toast the ancho and guajillo chilies over low heat for about 3 to 4 minutes.

Add Chile de arbol for the last 30 to 45 seconds of toasting.

Cover the toasted chilies with beef stock and let steep for about 20 minutes.

Prepare the beef chuck roast by trimming off excess fat and cutting it into manageable pieces.

Season the beef with salt.

Heat oil in a heavy bottom pot and sear the beef in batches until browned on all sides, about 5-7 minutes.

Remove the seared beef and set aside.

Char a white onion over an open flame until slightly toasted.

Blend the chilies with half of the chili steeping liquid, charred onion, garlic, cumin seeds, and Mexican oregano until smooth.

Strain the blended mixture over the beef in the pot, discarding any solids.

Add white vinegar, tomato puree, bay leaves, Ceylon cinnamon, peppercorns, and cloves to the pot.

Cover with beef stock until it reaches about 75% up the side of the beef.

Cover the pot and simmer for 3 to 4 hours until the beef is fall apart tender.

Remove the beef and strain the braising liquid, reserving the fat.

Shred the beef once it has cooled down slightly.

Cooking Techniques

Equipment Needed

Spice Level: