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ForensicBBQ

Beef Quesabirria Tacos

My first attempt at beef birria. In taco form of course. Don't cook the consommé as long as I did and you'll have a delicious meal! Stay tuned for the follow up!
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Ingredients Method

Ingredients
  

Beef Birria
  • 4-5 Lbs Beef Shoulder
  • 2 Tbsp Salt
  • 1 Black Pepper to Taste
  • 1 Onion
  • 6 Dried Guajillo Peppers
  • 2 Dried Ancho Chile Peppers
  • 4 Dried Chile de Arbol Peppers
  • 4 Roma Tomatoes
  • 1 Tbsp Black Peppercorns
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Cumin
  • 1 Bunch Cilantro
  • 4 Tbsp Olive Oil
  • 4 Tbsp White Wine Vinegar
  • 1 Tbsp Oregano
  • Corn Tortillas
  • Oaxaca Cheese
Creamy White Sauce
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Sour Cream
  • 3 Tbsp Pickled Jalapeno Juice
  • 3 Tbsp Pickled Jalapeno Diced
  • 2 Tsp Paprika
  • 2 Tsp Ground Cumin
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Chili Powder
Creamy Green Sauce
  • 1 Avocado
  • 1/2 Cup Fresh Cilantro
  • 1/2 Cup Fresh Parsley
  • 1 Juice from Lime
  • 2 Cloves Garlic Rough Chopped
  • 2 Tbsp Water
  • 1/4 Cup Olive Oil
  • 1 Tsp Salt
  • 1 Jalapeno Rough Chopped

Method
 

Beef Birria (Marinade)
  1. Chunk out the meat if not already. Place into a dutch oven and get ready for the show. Season with salt and pepper.
  2. Toast the dried chiles (arbol, guajillo, ancho) in pan for a few minutes, then soak for 10 minutes. Add to food processor.
  3. Add peppercorns, cumin, and cinnamon to pan, toast for a minute. Sprinkle some water to dislodge and add to food processor.
  4. Add garlic, cilantro, olive oil, vinegar, oregano, and onion to food processor and blend. Should be a paste-like consistency.
  5. Pour over the meat in the dutch oven, making sure meat is covered. Place in fridge overnight - dream about what's going to happen tomorrow.
Beef Birria (The Cook)
  1. Pre-heat the pellet smoker to 325f.
  2. Place dutch oven, with lid, into your RecTeq and let it cook for 4 hours.
  3. Keep an eye and mix every 45 minutes afterward - we want the meat to pull apart while leaving enough consommé to dip. (I got lazy here and let it go too long - keep an eye!)
  4. When meat pulls apart, remove the lid and let the heat get it for about 20 minutes - crisp up the beef. Remove from heat when done.
  5. Remove meat with a strainer, letting the juices stay in the dutch oven. Press even to make sure the consommé is plentiful. Shred on a cutting board.
  6. Dip corn tortillas into the consommé, and place onto frying pan/Blackstone. Place beef and any other ingredients (Oaxaca cheese, cilantro, etc.) you wish onto tortilla, and taco it. Repeat until you've made enough.
  7. Ladle the consommé into a dish to accompany your other sauces.
  8. Enjoy!
Creamy Green Sauce
  1. Add to food processor, blend until combined.
Creamy White Sauce
  1. Place all ingredients into a bowl, mix to combine.