Quesabirria Tacos with Greene Grass Beef Tallow

Earlier this year I had this amazing company reach out to me and ask to do a collaboration. Greene Grass Tallow. I was new to cooking with beef tallow but was thrilled when they reached out. I have cooked a couple things now with the tallow and have to say how much I just loved it. Especially for the high smoke point! They gave me some whipped tallow too and has helped my skin so much. The cooking tallow is rendered down in it’s purest form and has a very neutral flavor only using premium grass fed beef suet.

As far as the quesabirria, I seared the chuck roast in the tallow and braised it with dried peppers, crushed tomatoes and spices for about 6 hours, until it would fall apart fork tender. Poured the braising liquid through a fine mesh strainer then assembled the tacos with shredded cheese and pan fried them again in the beef tallow for that beautiful crisp taco shell and all the cheese was melted. You’re going to want to give this a try!!

https://greenegrasstallow.com/?sca_ref=11122376.KsHErml6qc

Ingredients

Birria

• 2 tbsp. Greene Grass Beef Tallow
• 1 lb. beef chuck roast, boneless and skinless
• 3-4 quajillo peppers, dried
• 3 ancho chilies, dried
• 1/2 yellow onion, peeled and chopped
• 5 garlic cloves, peeled
• 1 (28 oz) can whole tomatoes
• 2 chipotle peppers in adobo sauce
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 2 1/2 tsp. paprika
• 1 tbsp. oregano, fresh or dried
• 3 bay leaves
• 2 cinnamon sticks
• 4 cups beef stock
• 1/4 cup apple cider vinegar
• Green Grass Beef Tallow for pan frying
• 16 oz Oaxaca cheese, grated or shredded mozzarella
• 10-12 corn tortillas
• toppings, jalapeños, cilantro, limes, avocado

Directions

Heat a large dry skillet over medium heat, and add the dried peppers. Toast them just for a couple minutes until they start to smoke. Remove from heat and add into a large bowl and cover peppers with hot water and wrap with plastic wrap. Let steep for about 15-20 minutes until the peppers are softened.

Once the peppers are soft, clean them by removing all the stems and seeds. Add cleaned peppers into a blender or food processor with a metal blade attachment.

In the same pan add about 2 tbsp of tallow and add in the onions and garlic and cook over medium just until they are translucent. Pour into the same blender with the peppers. Then add in the tomatoes and chipotle peppers. Blend everything until smooth.

In a large Dutch oven over medium heat add about 2 tbsp beef tallow, season the beef with salt and pepper on both sides and sear in the tallow for about 3 minutes on each side. Just until a crust starts to form and then cover with the pepper marinade. Also add in the cumin, chili powder, paprika, oregano, bay leaves, cinnamon sticks. Cover with the beef stock and apple cider vinegar. Put the lid on and cook low and slow at 275 degrees for about 5-6 hours just until the beef easily pulls apart.

Once the beef is fork tender, remove from the cooking liquid and place into another bowl. Use two forks and shred. Strain the cooking liquid into a sauce pan and keep warm on the stove.

Now time to assemble!

Heat up a skillet with a couple tbsp of beef tallow over medium heat, grab a corn tortilla, dip it into the consummé. Place it on in the center of the skillet and fill it with about 1/4 cup shredded beef in the center of the tortillas, then sprinkle 2-3 tbsp cheese on one side of the beef. Let everything warm up and melt and once the tortilla starts to get crispy and golden fold it over. Remove from the pan and continue the same process with the rest of the tacos.

Serve the rest of the consummé in a bowl on the side for dipping. Garnish with all your favorite toppings, cilantro, limes, jalapeños, avocado. Enjoy!!