Birria Quesatacos with Consome

Have you tried B. Coop's amazing Birria Tacos?!? If not, you're missing out! Check out how to make it step by step below!

I love Tacos! I love onions and cilantro on all of my tacos! I love a good taco with a specialized dipping sauce in general! I knew I had to share when I saw Coop make her version of this juicy Birria taco on Instagram! Sharing is caring, so if you missed it, here it is!

What You'll Need

You will need quite a few ingredients to make this meal. And feel free as always to add a few ingredients of your own, for your own spin or twist to Coop's dish.

Meat:

• 3-4 lbs chuck roast

• 1-3 lbs beef shanks

• 1-2 TBS seasoning salt

• 1 TBS onion powder

• 2 TBS vegetable oil

• 3 garlic cloves + 1 yellow onionfinely diced

Chile Paste:

• 4 guajillo chilies

• 5 New Mexico chilies

• 3 Chile de Árbol

• 2 Mulato chilies

• 2 chipotle peppers in adobo sauce

• 14.5 ounces petite diced tomatoes

• 4 cups beef or chicken stock

• 2 cups water

• 3 garlic cloves

• 4 bay leaves

• 1 TBS Peppercorns

• 1 tsp Mexican Oregano

• 1 tsp Cumin

• 1 tsp ground Corriander

• 1/2 tsp Allspice

• 1/2 inch Cinnamon stick

• 1 inch Ginger

• 1 TBS white distilled vinegar

Quesatacos:

• Corn tortillas

• Shredded mozzarella cheese

• Shredded Monterey Jack cheese

• Cilantro & Chopped Onions for garnish

• Lime

​Cooking Directions:

For Your Meat:

Cut the roast into large chunks. Not too big, not too small either - but you want the meat to cook evenly. Season the roast pieces and beef shanks with the seasoning salt and onion powder. I added my own twist and used adobo and added garlic powder. Heat your oil in a skillet. Sear the meat on all sides until they are browned. Remove the meat; and place it aside for later.

Add the finely diced onion and garlic into the same skillet. Sauté for 1-2 mins. Remove the onions and reserve them for the Chile paste. Spray a slow cooker with nonstick cooking spray. I just used olive oil. I don't particularly care for cooking sprays.

For Your Chile Paste:

Remove seeds and stems from all of the dried chilies. Place the chilies in a dry skillet on medium high heat. Toast the chilies for one minute. Do NOT burn your the chilies or you'll have to start over. They will become bitter. Boil 2 cups of beef stock. Place the dried chilies in a heat safe bowl.

Pour the hot stock over the chilies; allow them to soak and soften for 30 minutes. Pour the softened chilies and stock into your blender. Add the chipotle peppers, diced tomatoes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, sautéed onion and garlic, and vinegar into the blender. Next, blend them all together, until well combined and smooth.

Next, pour the paste into a strainer over the slow cooker containing the meat. Strain the paste into the slow cooker. Pour in the remaining 2 cups of beef stock and two cups of water. I use organic. Stir that baby up! Add the remaining 2 bay leaves and cover with the lid. Cook on HIGH for 4 hours or until the beef is fork tender. Remove your meat and shred it. Discard the bones. Ladle out 2 cups of the consomé to dip your tortillas into.

For Your QuesaTacos:

1. Dip the tortillas into the consomé.

2. Fry in a hot skillet until it’s as crispy as you want it. I don't like mine too crispy! Still gotta be able to fold that thing!

3. Add your meat, cheese, and toppings of your choice ( I love purple onions, and cilantro, and lime)

4. Fold the tortilla over and continue heating until cheese is melted.

5. It's grub time!

Because I don't eat beef, (I cook this for everyone else) I use jackfruit! Recipe will be on the blog soon!

To garnish, I like to add a tomato and arugula to accompany my onion.

B. Coop is an amazing at-home chef, and food enthusiast. I encourage you to head over to her website for even more delicious recipes!

She's a self-taught, Louisianan, so you can expect to see a LOT of Cajun/Creole recipes on her blog. You can find more of these recipes here at Brittany's website. Tag us on instagram @Butter_N_Bourbon or hashtag #ButterNBourbon once you try them out!

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