Slow Cooked Birria Quesatacos Recipe
Tools
- Blender
- Slow cooker (around 8 quarts)
- Large pan
- Spatula
Ingredients
- 7 Guajillo chilis
- 1 Can tomato sauce
- 1-2 Bay leaves
- 2 Onions
- 4 Limes
- 2-3 Carrots (large)
- 1 Lemongrass stalk
- 0.3 oz Ginger
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp marjoram/oregano
- 1 tsp cinnamon
- 1 tsp chili powder
- 3 lbs Beef chuck roast (can substitute with preferred cut or protein like short ribs or goat)
- 30 Corn tortillas (small)
- Shredded Cheese
- 8 cups Chicken Stock
- Parsley, Black ground pepper, Salt, Oil, Garlic
- Any other aromatics/ingredients you'd like (soy/fish sauce, other chilis, vinegar, potatoes, etc)
Instructions
- Pour 1/2 cup chicken stock into pan and heat till boiling, then turn down to medium.
- Cut off stems from guajillo chilis and soak them in chicken stock for 10 minutes, flipping sides every 2 minutes.
- Add chilis and stock into blender. Add tomato sauce, all the spices, and another 1/2 cup stock. Blend everything on high for 1 minute.
- Cut chuck roast (or other cut) into 1-2 inch cubes. Pat dry. Season generously with salt and pepper.
- Mince garlic, parsley, lemongrass, and ginger and season on top of beef.
- Pour some oil into the pan and set to medium high. Place half of the chuck roast in, sear all sides of the cubes for 1-2 minutes each. Remove from pan and place into slow cooker pot. Repeat with remaining half.
- Roughly chop 1 onion, cut carrots into chunks, add to pan, sauté for 4 minutes. Deglaze pan using 1 cup chicken stock. Add contents in pan into slow cooker pot.
- Pour pure from blender into pot. Rinse the sides of the blender using stock and pour into the pot.
- Pour 2 cups stock in pan, reduce to 1 cup. Add to pot. Repeat for other 2 cups. Add any remaining stock into pot.
- Slow cook contents in the pot on medium for 10 hours.
- Remove beef from the pot and shred into small pieces. Pour 2 ladles of broth onto the meat and mix. Set aside.
- Finely chop remaining onion and parsley. Slice limes into 8ths, set aside for toppings.
- Set pan on medium heat. Dip tortilla into broth and place in pan. Evenly spread cheese onto tortilla and wait for cheese to melt.
- Add shredded meat onto 1/2 of the tortilla. Fold tortilla in half using spatula. Wait for bottom side to crisp up then flip to the other side and wait till crisp.
- Plate tacos. Scoop a cup of broth into a bowl. Top broth and tacos with lime, parsley, and onions as desired.