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Birria Queso Tacos

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PREP TIME
30 min
COOKING TIME
210 min
TOTAL TIME
250 min
SERVINGS
8 servings
Dinner Mexican
Birria Queso Tacos
Ingredients
  • 2 teaspoons sesame seeds
  • 2 teaspoons ground cumin
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 (1 inch) piece cinnamon stick
  • 2 whole cloves
  • 3 bay leaves
  • 2 cups beef broth
  • 2 tablespoons vegetable oil, divided
  • 4 guajillo chile peppers
  • 2 small ancho chile pepper
  • 1 chile de arbol chile peppers
  • 1 large white onion
  • 7 cloves garlic, minced
  • 2 pounds goat stew meat, cut into 1-inch cubes
  • 1/4 cup distilled white vinegar
  • 2 teaspoons salt
  • 2 teaspoons dried Mexican oregano
  • 1/4 teaspoon ground thyme
  • 1 (14 ounce) can diced tomatoes
  • 16 (6 inch) flour tortillas
  • 1 cup grated Cheddar cheese
  • 1 lime, cut into wedges
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions
1
Heat a dry pan over medium heat and toast the sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves until fragrant and the sesame seeds start to darken. Set them aside momentarily
2
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3
Next, bring beef broth to a low simmer in a medium-sized pot. Allow it to gently bubble away
4
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5
In a large pan, warm 1 tablespoon of vegetable oil over medium heat. Add the guajillo, ancho, and chile de arbol peppers and stir occasionally until they start to char slightly, about 5-7 minutes. Remove them from the pan and set aside
6
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7
Add the peppers to the pot of simmering broth, cover it, and let them rehydrate and become tender, about 20 minutes
8
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9
Slice 3/4 of the onion into thick slices and chop the remaining portion finely. Set the chopped onion aside, then add the thick slices to the pan with some garlic and cook until they're nicely browned, about 5 minutes. Remove them from the pan and set aside
10
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11
Heat some remaining oil in the pan over medium-high heat, then add the goat meat. Allow it to brown on all sides, about 5-7 minutes
12
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13
Add the warmed spices, peppers, broth, onions, garlic, vinegar, salt, oregano, and thyme to a blender. Let it cool slightly before blending the mixture until very smooth, about 5 minutes
14
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15
Pour the blended sauce into the pan and stir it in with some of the browned bits from the bottom. Cover the pan and let it simmer over medium-low heat until the meat is very tender, about 2 ½ hours
16
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17
Remove the meat from the sauce and let it cool enough to shred. Shred the meat with your hands or two forks, then stir in about 1/4 cup of the sauce
18
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19
Blend the diced tomatoes until very smooth and add them to the sauce
20
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21
Working in batches, dip each tortilla into the pot of sauce and cook it in a hot pan. Add some of the meat mixture, cheese, and fold the tortilla in half to brown on both sides, about 3-4 minutes
22
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23
Pour the remaining sauce into four small bowls. Serve the tacos with the reserved diced onion, lime wedges, and cilantro