Instructions

1. Dry brine

   Sprinkle salt on all sides of beef pieces and let rest uncovered in fridge at least one hour, ideally overnight. Optional, but greatly improves the sear which improves flavor. Compensate with more salt if skipped.

2. Sear beef

   In batches, sear each piece of beef on at least two sides. Move each piece to a plate when done until all pieces are out of the pot and there's a pool of beef drippings ready to cook with.

3. Cook onions

   Chop onions and add them to the beef fat, and cook on medium until at least translucent.

4. Bloom spices

   Add oregano, cumin, and chili powder. Stir to combine and cook on low for around 30 seconds. This is called blooming, and it can improve the flavor of some spices.

5. Complete the stew

   Add, carrots, bay leaves and peppers. Add stock or water until meat is covered.

6. Skim

   After 30 minutes, skim the top of the pot. This is optional, but can yield a clearer looking broth that many find visually appealing.

7. Simmer

   Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).

8. Remove Flavorings

   Remove the onion, garlic, carrots, and bay leaves from the broth. The first three can be served on the side and eaten, but the texture doesn't work well in the tacos.

9. Cut Meat

   Remove the meat from the broth and cut into large chunks for serving. Remove any bones. 

10. To Make Quesabirria Tacos:

    1. Chop Meat

       Remove the meat from the broth, and finely chop until only small pieces remain. 

    2. Heat Skillet

       Heat a large skillet/griddle over medium heat. 

    3. Frying Tortillas

       Dip the corn tortilla into the reserved grease from the broth. 

    4. Add Fillings

       Place on heated griddle, top with the chopped meat and cheese. 

    5. Frying

       Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. It’s okay if some of the cheese leaks out while frying.

       Spoon some additional grease onto the tortilla while it cooks to add more color.

    6. Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving, will be very hot. Repeat until all tacos are cooked.

    7. Topping

       Top tacos with fresh cilantro and onion if desired.

    8. Serving

       Serve with a bowl of the broth topped with onions and cilantro on the side. Dip the tacos into the broth while eating.