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Nutrition Facts
Serving Size 393 g
(Approx. 6 Servings)
Amount Per Serving
Calories 590 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 400 mg 17%
Total Carbohydrate 35 g 12%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 49 g
Vitamin A 140% • Iron 25%
Vitamin C 15% • Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Jalisco Style Quesabirria Tacos

Prep Time
20 minutes
Cook Time
3 hours
Total Time
3 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

5 medium tomatillos, outer husks peeled away
1 medium serrano pepper, halved, stem and seeds removed
1 small poblano pepper, halved, stem and seeds removed
1/2 medium white onion, halved, outer skin and stems removed
2 cup(s) chicken stock
2 Tsp Mexican oregano
1/2 Tsp ground cumin
1/2 Tsp ground cinnamon
1 Tsp ground ginger
2 medium dried guajillo chilies, stems removes and most of seeds removed
2 Tbsp apple cider vinegar
10 medium cloves garlic, minced (about 2 tablespoons)
2 Tbsp canola oil
3 Lb bone-in beef shank, meat cut into 2 to 3 inch pieces
12 corn tortillas
14 Oz Oaxaca cheese, grated
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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.
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