QUESABARRIA TACOS
Kim Carpenter | Director of Sales & Marketing | St. Charles Embassy Suites
I first created this recipe for Father’s Day last year, and it was an instant hit. Ever since, it’s taken center stage at every gathering—friends and family can’t stop raving and always request it by name. This dish has truly become the star of our celebrations, dazzling everyone lucky enough to try it.
Ingredients
3.5 lb Boneless Beef Chuck Roast or Short Ribs, untrimmed, cut into 2- to 3-inch pieces 1 qt Water 1.5 oz Dried Guajillo Chiles, stemmed and seeded 1 Onion, quartered .25 cup Vegetable Oil
4 tsp Table Salt 1 tbsp Mexican Oregano 1 tbsp Ground Corriander 2 tsp Pepper .5 tsp Cinnamon 4 Bay Leaves 1 tsp Vegetable Oil 12 Yellow Corn Tortillas 12 oz Block Mozzarella Cheese 1 cup Red Onion 1 cup Coarsley chopped Cilantro, plus extra for serviing
8 Garlic Cloves 2 tbsp Paprika 4 tbsp Onion Powder 4 tbsp Granulated Garlic
Instructions
1.Combine the first 15 ingredients in a Dutch oven and bring to a boil over high heat. Cover, reduce heat to medium- low, and simmer until the meat is tender, about 1.5 hours. Turn off heat, let rest in broth for 30 minutes. 2.Using a ladle, skim fat from the surface of the birria broth and transfer it to a shallow dish or wide-mouthed bowl; set aside. 3.Using tongs or a slotted spoon, transfer the meat to a large bowl. Using tongs or a potato masher, smash the meat until finely shredded. 4.Using an immersion blender, process the birria broth mixture until smooth, about 3 minutes. (If using a jar blender, fill it halfway for each batch). Strain the processed broth through a fine mesh strainer set over a large saucepan, discard solids. 5.Stir 2 cups of birria broth into the shredded birria meat. Season with salt and pepper to taste and cover with aluminum foil to keep warm. Season the remaining broth with salt and pepper to taste and place it over low heat to keep warm. 6.Heat oil in a 12-inch non-stick skillet over medium heat until shimmering. Drag one side of 3 tortillas through the reserved birria fat and place the tortillas in the skillet, fat side down (the tortillas will overlap slightly). Top each tortilla evenly with .25 cup mozzarella. Spread .25 cup of birria meat over half of each tortilla. Cook until most of the cheese has melted, 2 to 3 minutes. 7.Sprinkle red onion and cilantro to taste over each taco, then fold the non-meat half of the tortilla over the meat using a spatula and tongs. Cook the tacos until crisp on both sides, 1 to 2 minutes per side. Transfer the tacos to serving dishes. Wipe the skillet clean with paper towels. Repeat with the remaining tortillas, fat, mozzarella, meat, red onion, and cilantro. (You needn't reapply vegetable oil to the skillet.) (Extra meat can be refrigerated for up to 4 days). 8.Portion .5 cup of warm birria broth into 4 to 6 small crocks and sprinkle cilantro to taste. 9.Serve tacos with broth, dunk tacos in broth for each bite.
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