This looks like a delicious taco or quesadilla creation. Here’s a recipe inspired by the image:
Cheesy Birria Quesatacos
Ingredients:
•For the Birria filling:
•2 lbs beef chuck roast or short ribs
•4 dried guajillo chiles
•2 dried ancho chiles
•1 onion, quartered
•4 garlic cloves
•2 medium tomatoes
•2-3 cups beef broth
•1 tsp cumin
•1 tsp paprika
•1 tsp oregano
•2 bay leaves
•Salt and pepper to taste
•For the Quesatacos:
•Corn tortillas
•Shredded mozzarella or Oaxaca cheese
•Chopped cilantro and onion (optional garnish)
•Oil for frying
Instructions:
1. Prepare the Birria:
1.Remove seeds from the dried chiles, then soak them in hot water for 10 minutes.
2.Blend the soaked chiles, onion, garlic, tomatoes, cumin, paprika, and oregano with 1 cup of beef broth until smooth.
3.Season the beef with salt and pepper. Sear in a large pot until browned on all sides.
4.Pour the blended sauce over the beef, add bay leaves, and the remaining beef broth.
5.Simmer on low heat for 3-4 hours, or until the beef is tender and shreds easily. (Alternatively, use a pressure cooker or slow cooker.)
6.Shred the beef and return it to the sauce.
2. Assemble the Quesatacos:
1.Heat a skillet with a little oil. Dip a tortilla into the birria sauce and place it on the skillet.
2.Sprinkle a generous amount of cheese on one side, then add shredded birria meat.
3.Fold the tortilla over to form a taco and cook until crispy on both sides.
3. Serve:
•Garnish with chopped cilantro and onion, and serve with a side of the birria consommé for dipping.
Would you like me to adjust the recipe or add tips?
