Cheesy Juicy Fresh Homemade TACOS 🌮 Birria (Quesabirria) Tacos 🪤

Cheesy Juicy Fresh Homemade TACOS 🌮 Birria (Quesabirria) Tacos 🪤

Fact: In certain [unlikely] countries, TACOS have become the unofficial yet extremely popular “National Friday-Night Dish”. One of my absolute favorite variants is Birria (Quesabirria) Tacos with Homemade Tortillas. And really, who doesn’t love Mexican cuisine? 🪅

Ingredients

For Betül’s Tortillas:
1 tsp yeast
3/4 cup warm water
Pinch of sugar
1+ 1-2 cup flour
1/2 cup cornflour
2 tbsp olive oil
1 tsp salt

For the Birria:
4 Ib boneless chuck roast
2 tbsp olive oil
1 large onion
4 cloves garlic
3-5 guajillo chiles
1 cup diced tomato
2 cup beef stock or water
1 tsp oregano
1 tsp ground cumin
1 tsp chili powder
1/2 tsp black pepper
Salt

For the Taco:
Mozzarella cheese

Instructions:

Preparing Betül’s Tortillas:
In a medium bowl, add 1/2 cup warm water, yeast, and a pinch of sugar and let it rise for 5-7 min.

In a large bowl, add the flour, cornflour, oil foamed yeast remaining water, and salt and stir. Knead the dough until smooth for 4-5 min.

Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15-20 mins.

Place the dough onto a lightly floured surface. Divide it into 12-14 equal pieces.

Roll (or press) each into a circle about 6 inches. Heat a pan over medium heat and place one or two circles into the pan. Cook each side until lightly brown for 30 sec, as in the IG reel. Remove them from the pan and keep them in a tortilla warmer.

Preparing the Birria:
Cover the guajillo chiles with warm water and soak for 15 min, remove the seeds and set aside.
Season the meat with salt and pepper.

In a large pan (or cast-iron skillet), heat the oil over high heat, place the meat, sear until golden brown on both sides, and then transfer the meat to a pressure cooker.

At the same pan, add a bit of oil, place the chopped onions, and saute for 1-2 min. Add the garlic, tomato, guajillo chiles, and all the spices and continue to saute for 1-2 min. Transfer the sauteed mixture into the pressure cooker.

Pour beef stock or water and mix. Close the lid and cook at high pressure for 60 min.

Remove the lid carefully. At this step, optionally, you can transfer the meat to a cast-iron skillet and broil in the oven for 1-2 min to get a better searing.

Using a blender, blend half of the birria broth.

Using a fork shred the meat as in the video. Add the blended birria sauce onto the shredded meat.

Bon Appétit, Buen Provecho and Afiyet Olsun!

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