Jalisco Style Quesabirria Tacos

Instructions

1. Place a heat-proof grate over a medium-hot grill or open flame on stove top. Grill tomatillos, serrano, poblano and onion over flame just long enough to roast and blacken outside a little. Set aside.
2. In a small saucepan, heat chicken stock, oregano, cumin, cinnamon, ginger and guajillo chilies until chilies soften.
3. Add chili mixture, tomatillo mixture, vinegar and garlic to blender and blend until smooth. Set aside.
4. Preheat oven to 300ºF. Heat a large, oven-proof pan over medium-high heat. Add oil and meat to hot pan in batches and sear to a deep brown.
5. Once meat is seared in batches, reduce heat and return all of meat to pan. Cover with birria sauce and stir gently. Cover and cook for 2.5 to 3 hours, or until meat is very tender. When meat is done cooking pull apart gently- leave it a little coarse.
6. To assemble tacos, heat a large dry skillet on medium-high. Brush both sides of tortillas with birria sauce mixture and toast until lightly crispy.
7. While still in the pan, spread a generous handful of cheese in the middle of the toasted tortillas. Remove from pan when cheese starts to melt.
8. Repeat with remaining tortillas and cheese.
9. Load each taco with meat and serve with more birria sauce for dipping as desired.
10. Chef's Note: Add toppings of your choice such as shredded cabbage, chopped onions, avocado and fresh cilantro.