Birria Quesatacos with Consomé –

Go to the recipe.

This month I’m still overcoming my culinary fears. The next hot product, Birria Tacos! My statement about these elements can be far from accurate. Forgive me, please forgive me. But this recipe is the right one! I think I have combined the right herbs and chillies to create a strong and exciting comfort. I warn you, this recipe is not fast. But I made it as easy as I could to follow him. It is even suitable for beginners. If you want to make sex worthwhile, read on.

Chili or hot pepper?

I had to order chili from the Amazon. That’s how dedicated I felt to this taste profile. I knew exactly how I wanted to try this recipe. It took some preparation. I love this chili combination. Mulato gives the pasta a slightly smoky and sweet taste, which should not be diluted. Find him. You’re gonna need this.

Take your time and remove the seeds and stems of each sweet pepper. The Chili de Arbol is the smallest. But these babies can hold the seeds! Never mind. Wear gloves and don’t touch your face and eyes! There you go! These things are not for sensitive areas. It is also important to roast the dried peppers before they are soaked in a dry pan. It will improve their taste. However, be very careful when burning the chili pepper. They’re gonna be bitter. Which we don’t want. Just bake them on medium heat for 30 seconds on each side.

Now the meat.

I like the thin strips of beef in the taco roast. But I needed that bone smell. So I used both roast meat and a beef leg. The taste was divine! They both cooked deliciously on my stove. I didn’t need a knife or fork to chop beef. He really fell apart when I picked him up! Meat can be cooked in the oven, on the stove or in a pressure cooker.

Frying the meat on all sides is another requirement. The latter is fixed in terms of taste and makes the result sweeter. Make sure you search the flesh from all sides.

Herbs without girls

This Chilean pasta owes me nothing! I know it’s not good. I should have said something. Back to the noodles. It is saporistic and very easy to cook. Don’t be afraid of the amount of spices. Each of these is necessary and must be immediately available at the nearest grocery store.

It is absolutely necessary to put the pasta in the slow cooker. If you have a mixed racehorse, you can skip this step. But I don’t want pepper seeds to accidentally end up in the final product. Sometimes you can’t have them all. Some may sneak into the noodles. It is therefore advisable to work hard. It also provides a smoother console.

Don’t forget to add the last two bay leaves.

This meat gets so tender it disintegrates when you pick it up. Take a pair of gloves and chop the beef effortlessly, without fork or knife.

The miracles of slow cooking. You can add beef to the console again. Whatever you decide, hurry up and do it. Taco time!

Tacos Monday, Tuesday, Wednesday, Thursday…

Tuesday is certainly not the only day you want to eat those tacos! I double the scones and the hash between the scones. It’s really pathetic! I do too much, and so should you! Dive!

Happy Jump,

B. Coop

Birria Kesatakos with consommé

Two pieces of beef slowly cooked in a strong, spicy broth filled with herbs and flavor. This is the best Birria recipe you can find.

Total duration 4 hours 30 minutes

Meat:

• 3-4
  pounds
  Grid cartridges
• 1-3
  pounds
  Beef ham
• 1-2
  TBS
  Seasonal salt
• 1
  TBS
  Onion powder
• 2
  TBS
  Vegetable oil
• 3 garlic cloves
  + 1 yellow onion
  cut into small cubes

Chilean pasta:

• 4
  Chilijillo Guahillo
• 5
  New Mexico Chilean chicken
• 3
  Chile de Arbol
• 2
  Mulatsky pepper
• 2 Chipotle
  peppers in Adobo sauce
• 14.5
  ounces
  finely chopped tomatoes
• 4 cups

  Beef or chicken stock

• 2
  Cups
  Water
• 3 garlic cloves
• 4 laurel leaves
• 1
  TBS
  Pepper
• 13
  p.m.
  Mexican oregano
• 1
  Coffee spoon
  Lamp
• 11:09 a.m.
  Cilantro of the earth
• 1/2
  teaspoon
  allspice
• 1/2
  inch
  Cinnamon stick
• 1
  Inch
  Ginger
• 1
  TBS
  Distilled white vinegar

Kesatakos:

• Corn cake
• ground mozzarella
• Shredded Monterey Jack cheese
• Kinta and chopped onions on the side.
• Lyme

Meat:

1. Cut the roast into large pieces.
2. Season the fried beef pieces and thighs with salt and onion powder.
3. Heat the oil in a frying pan.
4. Fry the meat on all sides until golden brown.
5. Take the meat away. Put it aside.
6. Put the finely chopped onions and garlic in the same pan.
7. Sota for 1 to 2 minutes
8. Remove and set aside for the chili paste.
9. Non-stick cooking spray for slow cooker
10. Put the meat on the slow cooker.

Chilean pasta:

1. Remove the seeds and stems from all dried peppers.
2. Place the chillies in a dry frying pan over medium heat.
3. Let’s make a toast to the chili for a minute. Don’t let the chili burn. They’re gonna be bitter.
4. Cook 2 glasses of beef stock
5. Place the dried chili pepper in a heat-resistant bowl.
6. Pour the hot stock over the chili pepper; soak for 30 minutes and let it soften.
7. Put the paprika and broth in a blender.
8. Add chipotle chillies, tomato cubes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, spices, cinnamon stick, ginger, fried onions and garlic, vinegar.
9. Stir until well packed and smooth.
10. Pour the pasta in a colander over a plate of slow meat.
11. Form the dough into a slow plate.
12. Pour in the 2 glasses of beef soup and the remaining 2 glasses of water.
13. Stir.
14. Add the 2 remaining bay leaves and cover them with the lid.
15. Cook on high heat for 4 hours or until the meat becomes forked.
16. Remove the meat and chop it into pieces. Throw the bones out.
17. Squeeze two cups of consommé to christen the tortillas…

Kesa tacos:

1. Dip the petals into the console.
2. Bake it in a hot frying pan until it’s as crispy as you like.
3. Add the meat, cheese and topping of your choice.
4. Fold the tortilla and keep heating until the cheese melts.
5. Have fun!

Notes

Remarks

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