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Shredded beef with melted mozzarella cheese, onions, and cilantro with a side of consommé and Santa Fe black beans.
Yield: 4 Servings
Santa Fe Black Beans
1 15-ounce can low sodium black beans, drained & rinsed
1 peeled garlic clove
1/2 teaspoon finely chopped oregano
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 1/2 teaspoons lime juice
1 1/2 teaspoons chopped fresh cilantro
Birria Beef makes about 1 1/4 to 1 1/2 pounds of cooked beef and 6 to 8 cups of braising liquid
2 pounds beef top inside round
2 ounces of canned chipotle peppers in adobo sauce
1 bay leaf
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon paprika
1 tablespoon dark chili powder
1 teaspoon ground black pepper
1/2 pound chopped Roma tomatoes
2 tablespoons chopped garlic
3/4 cup chopped yellow onions
1 12-ounce bottle of amber beer
2 tablespoons Kosher salt
6 cups beef stock
Spicy Beef Quesabirria
8 5.5-inch white corn tortillas
8 ounces of birria beef, drained
2 cups hot birria beef braising liquid
1 cup part-skim mozzarella cheese
1/2 cup finely chopped yellow onion
8 teaspoons finely chopped cilantro
Gluten, Milk, Wheat
Nutritional InformationTo Prepare Santa Fe Black Beans
In a small pot, combine all ingredients except cilantro and mix well. Heat over medium heat for 7 to 8 minutes or until heated to at least 140 degrees Fahrenheit. Keep warm until ready to enjoy. When ready to eat, add cilantro and mix well.
To Prepare Birria Beef:
Preheat the oven to 375 degrees Fahrenheit. Trim all fat and silver skin off the beef and cut into 2-inch pieces. Mix all remaining ingredients in a 2-quart container until combined. Place the beef into a deep roasting pan or Dutch oven and cover with the braising liquid. Cover with foil or a lid. Slow-cook for about 3 hours or until the beef is tender and easily shreds. When cooked, remove the beef from the dish and set it in a large bowl. Strain the liquid to separate the tomatoes and onions, setting aside for later use. Keep the braising liquid warm. Using tongs or two forks, shred the beef, then add back in strained tomatoes and onions. Mix well. Keep warm until ready to eat, or cool quickly and refrigerate for up to 2 days.
To Assemble Spicy Beef Quesabirria
Heat a skillet or electric griddle over medium-low heat. Place tortillas on the griddle for 10-20 seconds until warm. Lay out the tortillas on a table or board and fill in the following order on the bottom half of the tortillas:
– 1 ounce (about 3 tablespoons) drained, shredded birria beef
– 1 tablespoon cheese
– 1 tablespoon onions.
Fold the tortillas over and cook on the griddle for 3 to 4 minutes on each side until crisp, golden brown, and cheese has melted. Place 2 quesabirrias on each plate, top with 1 teaspoon of cilantro and 1/2 cup of braising liquid in a small bowl. Enjoy immediately!
Chef Tips:
– Birria beef can be made in large batches and frozen in smaller portions for a quick and easy meal
– Extra braising liquid can be used as a cooking liquid for grains, like rice or quinoa, or as the base for a rich soup
– No alcohol? No problem! Replace it with beef stock.
– Birria beef can also be prepared in a slow cooker for 4 to 5 hours or 45 to 60 minutes in a pressure cooker.
