California Farm Quesa Birria Tacos And Consommé Recipe by Hobby Horseman
Cooking Instructions Four hours or Overnight 1 Cut one pound tough beef in 16 chunks, brown in lard with chilies and spices, then simmer in pint of beef bone broth till tender to make a pound of shredded taco meat. Simmer four hours or overnight on low flame. Remove whole dried peppers. Remove tender meats chunks. Add water to replace evaporated broth to make a whole pint of broth. 2 For the spicy consommé: Set beef chunks aside, shred and remove fat from meat, return fat from meat back into broth. Mix broth with spices and tomato paste, taste, simmer to condense, add more bone broth till you have a the perfect depth of flavor. Then puree to make dip. Mix shredded beef with cup of purée consommé. Top with cilantro puree. Makes 4 portions of dip, half cup each. 3 Make 16 tortillas from 2 cups of blue nixtamalized masa flour mixed with 3 cups of boiling water and a teaspoon of olive oil to prevent sticking. Mix in large measuring cup, reheat in microwave to bring back to boil till solid dough. Masa will expand to 6 cups. Make two balls, roll out, cut roll in half, half again, half again in 8 equal pieces, roll into 8 balls, press into tortilla. Repeat. Takes 5 minutes. 4 Rub Tbs of fat from the consommé on tortilla, flip and bake consommé side into cast iron skillet, bake till dry, flip with spatula, fry other side. Taste. 5 When cooled, Split the consommé in two, put in different bowls. One is half a cup of pureed liquid from the top of the broth, shiny with the fat, drippings and thin broth. The other one is the 1 1/2 cup thick pureed liquid from the bottom, for dipping the tacos. Fresh for a week in the fridge. 6 In hot skillet, while frying tortilla with rubbed side down, fill with taco ingredients: 1 Tbs shredded meat, 1 Tbs shredded aged tillamook cheddar cheese, 1 Tsp chopped onion, 1 Tsp tomato, 1 Tsp avocado, 1 Tsp cilantro, Fold and serve with lemon wedge. 7 When eating, dip your taco in consomme puree topped with cilantro puree. Enjoy. 1 Cut one pound tough beef in 16 chunks, brown in lard with chilies and spices, then simmer in pint of beef bone broth till tender to make a pound of shredded taco meat. Simmer four hours or overnight on low flame. Remove whole dried peppers. Remove tender meats chunks. Add water to replace evaporated broth to make a whole pint of broth. 1 Cut one pound tough beef in 16 chunks, brown in lard with chilies and spices, then simmer in pint of beef bone broth till tender to make a pound of shredded taco meat. Simmer four hours or overnight on low flame. Remove whole dried peppers. Remove tender meats chunks. Add water to replace evaporated broth to make a whole pint of broth. 2 For the spicy consommé: Set beef chunks aside, shred and remove fat from meat, return fat from meat back into broth. Mix broth with spices and tomato paste, taste, simmer to condense, add more bone broth till you have a the perfect depth of flavor. Then puree to make dip. Mix shredded beef with cup of purée consommé. Top with cilantro puree. Makes 4 portions of dip, half cup each. 2 For the spicy consommé: Set beef chunks aside, shred and remove fat from meat, return fat from meat back into broth. Mix broth with spices and tomato paste, taste, simmer to condense, add more bone broth till you have a the perfect depth of flavor. Then puree to make dip. Mix shredded beef with cup of purée consommé. Top with cilantro puree. Makes 4 portions of dip, half cup each. 3 Make 16 tortillas from 2 cups of blue nixtamalized masa flour mixed with 3 cups of boiling water and a teaspoon of olive oil to prevent sticking. Mix in large measuring cup, reheat in microwave to bring back to boil till solid dough. Masa will expand to 6 cups. Make two balls, roll out, cut roll in half, half again, half again in 8 equal pieces, roll into 8 balls, press into tortilla. Repeat. Takes 5 minutes. 3 Make 16 tortillas from 2 cups of blue nixtamalized masa flour mixed with 3 cups of boiling water and a teaspoon of olive oil to prevent sticking. Mix in large measuring cup, reheat in microwave to bring back to boil till solid dough. Masa will expand to 6 cups. Make two balls, roll out, cut roll in half, half again, half again in 8 equal pieces, roll into 8 balls, press into tortilla. Repeat. Takes 5 minutes. 4 Rub Tbs of fat from the consommé on tortilla, flip and bake consommé side into cast iron skillet, bake till dry, flip with spatula, fry other side. Taste. 4 Rub Tbs of fat from the consommé on tortilla, flip and bake consommé side into cast iron skillet, bake till dry, flip with spatula, fry other side. Taste. 5 When cooled, Split the consommé in two, put in different bowls. One is half a cup of pureed liquid from the top of the broth, shiny with the fat, drippings and thin broth. The other one is the 1 1/2 cup thick pureed liquid from the bottom, for dipping the tacos. Fresh for a week in the fridge. 5 When cooled, Split the consommé in two, put in different bowls. One is half a cup of pureed liquid from the top of the broth, shiny with the fat, drippings and thin broth. The other one is the 1 1/2 cup thick pureed liquid from the bottom, for dipping the tacos. Fresh for a week in the fridge. 6 In hot skillet, while frying tortilla with rubbed side down, fill with taco ingredients: 1 Tbs shredded meat, 1 Tbs shredded aged tillamook cheddar cheese, 1 Tsp chopped onion, 1 Tsp tomato, 1 Tsp avocado, 1 Tsp cilantro, Fold and serve with lemon wedge. 6 In hot skillet, while frying tortilla with rubbed side down, fill with taco ingredients: 1 Tbs shredded meat, 1 Tbs shredded aged tillamook cheddar cheese, 1 Tsp chopped onion, 1 Tsp tomato, 1 Tsp avocado, 1 Tsp cilantro, Fold and serve with lemon wedge. 7 When eating, dip your taco in consomme puree topped with cilantro puree. Enjoy. 7 When eating, dip your taco in consomme puree topped with cilantro puree. Enjoy. 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