Crispy Cheesy Birria Tacos

Ingredients for beef: 

8 cups of water

4 lb beef chuck roast, cut into 4 pieces

2 lbs of beef short ribs

1 large white onion, halved

1 garlic bulb, top cut off and no need to peel

2 large carrots

5 bay leaves

8 guajillo chiles (you can use a combination of dried chiles here)

2 tsp chili powder

1 jalepeno

1 red pepper

3 TBSP chicken bouillion

Cilantro

1 tsp oregano

1 tsp cumin

1 tsp salt

Additional ingredients:

small corn tortillas

sour cream

green onions

1 limes

8 oz quesadilla cheese and 8 oz chihuaha cheese mixed together

cilantro

Directions: 

1. Combine all of your beef ingredients into a large stock pot. Make sure the water covers everything, if not, it's ok to add a bit more. 

2. Bring to a boil and cook covered for 30 minutes. 

3. Fish out the peppers from the broth and place in a blender. Add back into the pot. 

4. Continue to simmer and cook for 3 hours, covered.

5. After 3 hours, If there is any grease at the top of the pot, skim it off and reserve. 

6. Use a large spider and fish the meat and vegetables out of the broth. Discard the vegetables. 

7. Reserve about half of the broth in a small saucepan. 

8. To the large pot with half of the broth, shred your meat and it back in. Keep this on warm. 

9. To your small saucepan with the beef broth, add some cilantro and green onion and keep warm. You will use this as a dipping sauce. 

10. Combine lime juice and some cilantro to 1 cup of sour cream. This is also a good accompaniment for dipping! 

11. Prepare a griddle. Use the fat from the pot or use canola oil. Heat the griddle to medium high. Working in batches, set tortilla down, cover with thin layer of cheese. Add 1 TBSP meat on one side, add a little more cheese. Use a spatula to fold the tortilla over to make a "taco". Flatten and press and it should stick together because of the quick melting cheese. 

12. Fry the tacos about 3-4 minutes each side. Press them down as you flip them and if needed, push the filling in with the spatula if some starts to ooze out. 

13. Let cool a bit before trying to pick these up! They get super hot. Serve a plate with a side of dipping broth and some sour cream! These will for sure be a hit at any party you have. 

Leftovers freeze well in airtight container.  This recipe will make more than 3 dozen mini tacos.  

Wine pairing: 

Chateau Lamagdelaine Noire

Malbec

Cahors, France

2016