Any Guesses?

ThunderLund78 wrote:

These have been on my list for a long time, now. Hard to find the time to do them, but well worth it, I’m told. Did they taste as good as expected? Would love to see your recipe.

I’ve had these three times now. First time was a small restaurant in Andover. They were meh, lacking flavor. Second time in canal park in Duluth at a little stand there. These were awesome. The beef was nothing short of amazing.

Mine were somewhere in between. I forgot to season the broth at the end so it was a little flavorless. The meat I chose was great. I see a lot of recipes call for chuck roast my but if I were you I’d choose any combo of ox tail, beef shank and/or short rib like I did. I think I’d go a little heavier on the spices next time too and maybe add a bunch of fresh oregano right in the broth at the beginning.

I also made the beef broth the day before and would highly recommend that as well.

Here’s the recipe. Fairly simple if you ask me.

https://www.joshuaweissman.com/amp/birria-quesa-tacos

Birria De Res:
1lb boneless chuck roast
3 beef short rib
1lb oxtail
5 ancho chilies
5 guajillo chilies
2 chilies de arbol
2.5 quarts rich beef stock
1 cinnamon stick
6 bay leaves
1 Tbsp 5g toasted coriander
1 Tbsp 8g toasted black peppercorns
2 Tbsp fresh oregano, chopped
1 Tbsp 12g tomato paste
1 yellow onion
8 cloves garlic
Salt to taste
Quesatacos:
6 inch corn tortillas (a large pack will do)
1lb Oaxaca cheese, shredded
Consomme
Shredded beef
Consomme Serving:
Consomme
Sweet onion, finely diced
Fresh cilantro, finely chopped
INSTRUCTIONS:
Birria De Res Method:
Start by removing the stems and seeds of ancho and guajilo chilies, as well as chilies de arbol.
Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides. Once seared, take out the meat and leave on the side.
Add a bit more oil to the pot back on medium heat and add chopped onions. Saute until just softened.
Once softened, add tomato paste and cook down until paste starts to darken.
At which point, add sliced garlic and saute until fragrant and add rich beef stock. Mix together and add in chilies.
Add the meat back in.
Separately in cheesecloth, add black pepper corns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly.
Toss the spice bag mixture into the stock and bring to a light simmer and cover. Braise for 1 hour stirring occasionally.
After 1 hour, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.
Pour back into the stew and bring back to a simmer. Cover and braise for 90 minutes.
Remove the meat (and any bones) and shred using a fork.
Season the rest of the broth with salt and place to the side.
Assembly Method:
Take a fresh tortilla and dunk in the broth completely.
Place tortilla in a cast iron skillet set over medium heat.
Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.
On one side add the braised shredded meat with a drizzle of consomme.
Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.
Serve with a ramekin filled with consomme topped with diced onions and chopped cilantro.

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