Anders Bandt

• 2 chilies de arbol
• 5 ancho chilies
• 5 guajillo chilies
• 1 lb. boneless chuck roast
• 1 yellow onion, chopped
• 8 cloves garlic, diced
• 2.5 quarts rich beef stock
• 1 cinnamon stick
• 6 bay leaves
• 1 tablespoon (5g) toasted coriander
• 1 tablespoon (8g) black peppercorns
• 2 tablespoons fresh oregano
• 1 tablespoon (12g) tomato paste
• Salt to taste

• Corn tortillas
• I’m curious about the usage of flour….
• Shredded beef (from cooking Birria de Res)
• 1 lb. Oaxaca cheese, shredded
• Consomme
• Sweet onion (for topping consomme)
• Fresh cilantro (for topping consomme)

• Start by removing the stems and seeds of ancho and guajillo chilies, as well as chilies de arbol.
• Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides. Once seared, take out the meat and leave on the side.
• Add a bit more oil to the pot back on medium heat and add chopped onions. Saute until just softened.
• Once softened, add tomato paste and cook down until paste starts to darken.
• At which point, add sliced garlic and saute until fragrant and add rich beef stock. Mix together and add in chilies.
• Add the meat back in.
• Separately in cheesecloth, add black pepper corns, toasted coriander, cinnamon stick, and bay leaves. Fold together and tie tightly.
• Toss the spice bag mixture into the stock and bring to a light simmer and cover. Braise for 1 hour stirring occasionally.
• After 1 hour, remove the chilies and place into a blender with a little of stock liquid and blend until smooth. Pour this blended puree back into the stew.
• Bring stew back to a simmer. Cover and braise for 90 minutes.
• Remove the meat (and any bones) and shred using a fork. You can make it as fine or as chunky as you like.
• Season the rest of the broth with salt and place to the side.

• Take a fresh tortilla and dunk in the broth completely.
• Place tortilla in a cast iron skillet set over medium heat.
• Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.
• On one side add the braised shredded meat with a drizzle of consomme.
• Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.
• Serve with a ramekin filled with consomme topped with diced onions and chopped cilantro.

This recipe is from Joshua Weissman!

Notes from first attempt on 7/30: I used a little more tomato paste, and actually it was technically tomato paste. I didn’t use black peppercorns, just added a little black pepper. Also I added in the oregano

Quesabirria (or birria tacos) was created in Tijuana Mexico. It became popular in the U.S. through Instagram in the 2010’s. The deeper origins are from a dish just known as “birria”, which is a meat stew traditionally served with lamb.

I think I initially saw it because Andrew Dewitt put a place in St. Paul on his story and it looked so good that I asked him where the place was. Didn’t make it there though.

It is traditionally served at celebratory occasions or any big event like weddings, funerals, baptisms.