Quesabirria Beef Birria Taco

Recipe Directions

1. For best results, take the brisket out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the brisket longer than this recipe card indicates.
2. Pour the chili stock (a) into a medium-sized saucepot. Put the pot over medium heat and bring up to a simmer. Once simmering, turn down to medium-low or low to maintain a simmer.
3. Place a plate beside the saucepot. Open the package of tortillas (b). Dip each tortilla quickly (one at a time) into the simmering chili stock, then place the tortillas on the plate.
4. Now add the braised beef brisket (c) to the pot of chili stock. Stir. Simmer the beef for 3-4 minutes.
5. While the beef is simmering, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up add 1 tbsp of oil or enough to coat the bottom of the pan. Place one tortilla in the pan. Sprinkle chihuahua cheese (d) and spanish onion (e) over the entire tortilla.
6. Using a slotted spoon (so that you only get beef and not stock), take some beef out of the pot and add to one side of the tortilla. Fold the tortilla over and press down firmly. Sear for 30-60 seconds, then flip over and sear the other side for 30-60 seconds. After searing, remove from the pan and place on a plate. Repeat. You should have enough ingredients to make 3 tortillas per person.
7. Pour the remaining chili stock into small dipping bowls so you can dip the tacos when eating. Serve the cilantro crema (f) on the side.