# [[Quesabirria]] **Prep Time:** **Cook Time:** **Yield:** ## Ingredients BEEF: ∙ 3 lbs/1.5kg beef chuck roast, cut into 2-3 inch chunks ∙ 20g (1 T + 1 t) coarse kosher salt ∙ 45g (3 T) oil ∙ 30g (~10) guajillo chiles ∙ 30g (~6) ancho chiles ∙ 675g (3 c) water ∙ 175g (~1 medium) rough chopped onion ∙ 25g (6-7 cloves) garlic ∙ 875g (3½ c) store-bought beef stock, divided (675g + 200g) ∙ 20g (1 T) tomato paste ∙ 1 large chipotle chile in adobo ∙ 35g (2 T) achiote annatto paste ∙ 2g (1 t) ground cumin ∙ 2g (1 t) ground coriander ∙ 2g (1 t) ground cinnamon ∙ 3g (1½ t) ground black pepper ∙ ⅛ t ground cloves ∙ 1g (½ t) dried oregano ∙ 20g (1½ T) apple cider vinegar ∙ 10g (2 t) salt ∙ 20g (1 T) agave syrup DIPPING CONSUME: ∙ 200g (3/4c)braising adobo sauce ∙ 300g (1 1/4c) beef stock ∙ 3-5g (½-1 t) Better Than Bouillon beef base PUTTING IT TOGETHER: ∙ Corn tortillas ∙ Mexican melting cheese (Oaxaca, Chihuahua, or Monterey Jack) ## Directions 1. Cut beef chuck roast into 2-3 inch chunks. Combine beef with 20g salt and 45g oil, tossing to coat evenly. **Rest 20 minutes**. 2. Remove stems and seeds from dried chiles, tearing into chunks. Toast in a pot over medium-low heat for **2-3 minutes until fragrant**. Add 675g water, onion, and garlic to the pot. Bring to a low simmer. Cover and **simmer gently for 10 minutes**. 3. Drain cooking water, then transfer the softened mixture to a blender. Add 675g beef stock, tomato paste, chipotle chiles, achiote paste, cumin, coriander, cinnamon, pepper, cloves, oregano, apple cider vinegar, salt, and agave to the blender. Blend until smooth. 4. Broil beef chunks on high for **15 minutes** until well browned. Deglaze pan with remaining 200g beef stock; scrape up fond and add to pot along with beef and adobo puree. 5. Bring to a simmer on the stovetop then cover, and braise in a ==300°F/150C== oven for **2 hours**. Check beef tenderness. It should have some give, but not be falling apart. If ready, rest **30 minutes** covered. Shred gently by hand into chunks. 6. For consommé, mix 200g braising adobo with 300g beef stock and bouillon. Heat to dissolve. Brush corn tortillas lightly with braising adobo sauce on both sides. 7. In a nonstick pan over medium-low heat, fry tortillas in oil. Top half of each tortilla with cheese and 3oz/100g shredded beef. Fold over and fry **4-5 minutes** per side over med-low until crispy and browned. 8. Rest briefly on a wire rack. Serve quesabirria tacos with hot consommé for dipping CHAPTERS: [0:00](https://www.youtube.com/watch?v=O1TNRYVZD8w) Prepping the beef [2:19](https://www.youtube.com/watch?v=O1TNRYVZD8w&t=139s) Chili choice [4:20](https://www.youtube.com/watch?v=O1TNRYVZD8w&t=260s) Roasting the beef [4:56](https://www.youtube.com/watch?v=O1TNRYVZD8w&t=296s) Making the adobo liquid [6:55](https://www.youtube.com/watch?v=O1TNRYVZD8w&t=415s) Checking back on the beef ~~[7:53]() My morning ritual~~ [9:01](https://www.youtube.com/watch?v=O1TNRYVZD8w&t=541s) Finishing and shredding the beef [10:34](https://www.youtube.com/watch?v=O1TNRYVZD8w&t=634s) Making the dipping consume [11:11](https://www.youtube.com/watch?v=O1TNRYVZD8w&t=671s) Building and cooking the birria tacos <center><iframe width="640" height="360" src="https://www.youtube.com/embed/O1TNRYVZD8w" title="I Thought Birria Tacos Were All Hype. Then I made THESE." frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe></center> --- A good substitute for 35g (2 tablespoons) of achiote (annatto) paste depends on what you’re using it for (color, flavor, or both), but here’s a solid stand-in that gets you pretty close: #### DIY Substitute for Achiote Paste (35g / 2 Tbsp) - 1 tbsp paprika (for color and mild flavor) - 1 tbsp white vinegar or citrus juice (to mimic acidity) - 1 tsp ground cumin - 1 tsp dried oregano - 1/2 tsp garlic powder - 1/4 tsp ground cloves - Optional: 1/2 tsp annatto seeds (if available), ground Mix into a thick paste. Add a splash of oil if needed for consistency. This blend mimics the earthy, peppery, and slightly tangy profile of achiote paste decently well. It won't be _exact_, but in marinades or rubs, it’ll do the trick. Want it hotter? Add a pinch of cayenne or chili powder.