Скачать или смотреть This might be the best thing I've made all year. Birria tacos

I used a recipe online by chef/restaurant owner Andres Galindo (https://www.vice.com/en/article/pkpav...) but did it a little differently.

5lbs of brisket, cut into chunks and seasoned with salt

Boil in a pot of water below ingredients:

10 guajillo chiles, stemmed
4 chile morita, stemmed
1 roma tomato
6 garlic cloves
1 medium onion

I skipped on the ancho chiles because I didn‘t want to add too much smokiness to it and wanted the guajillo chile flavor to stand out the most.

After 5-10 mins when the chiles get soft, strain it and blend together with below ingredients. Make sure you save the water.

2 tbsp apple cider vinegar
1 tsp cumin
1 tbsp salt
2 tsp oregano
5 whole cloves
1 bay leaf
2 tsp black pepper

Then in a pot add 1 cup of vegetable oil and add the chile paste from above.

Add the brisket meat. Then add the chile water from before enough to cover all the meats. If you need more water, use beef/chicken stock or water.

Boil for 3-4 hours until meat is fork tender.

For the cheese I used a mozzarella & provolone blend which had a sharper taste and I think that did well for the quesabirria.

I prefer using top round or brisket for the meat instead of the traditional chuck roll because I feel like the toughness of the meat provides an irony taste that compliments the cheesy birria flavors very well.