Published: by Absolutely Recipes, in the recipes category.

Cheese Birria Recipe.

Ingredients:

5 LBS Chuck Roast (Cut into 5 Parts)
1 Cup Oaxaca Cheese
1 White Onion (Sliced)
1 Garlic Bulb
18 Cups Water
1 TSP Salt
7 California Chilies (Stems and Seeds Removed)
5 Arbol Chilies
5 Roma Tomatoes
1 1/2" Canola
4 Cloves
1 TSP Dried Thyme
1 TSP Dried Mexican Oregano
1/2 TSP Dried Marjoram
1/2 TSP Cumin Seeds
1/2 TSP Black Peppercorns
2 Bay Leaves

Recipe Instructions:

In a large pot, add the chuck roast, 1/2 the onion, 1/2 of the head of garlic, 18 cups of water and salt to taste.
Bring the mixture to a boil at medium heat.
Skim off the top as needed.
Reduce heat and cover and continue cooking until the meat is tender(about 2 hours).
In a separate pot, add the dried chiles, remaining onion, 4-6 cloves of remaining garlic and 4 Roma tomatoes, Cover with water and bring to a boil at medium heat.
Reduce heat and continue cooking for 10-12 minutes.
To the pot with tomatoes, add the canola, cloves, thyme, oregano, marjoram, cumin seeds and peppercorns.
Let sit for 10 minutes.
After 10 minutes, strain out the liquid from pot with tomatoes, reserving 1/2 of the cooking water.
Transfer all the ingredients including any spices that are in the strainer to the blender, including the cooking water that you reserved.
Also to the blender, add two cups of the beef broth from the cooked beef pan and blend on high until smooth.
let sauce settle and then blend on high again for 40 to 50 seconds.
Remove the onion and garlic from the pot with beef and discard.
Using a fine wire strainer, strain the sauce from blender directly into the pot with beef.
Add the bay leaves.
Cook partially covered for 1 1/2 to 2 more hours or until the beef shreds apart easily.
Adjust seasoning as required.
Next, put hold of the cooked beef and half of the liquid from the pot and set aside.
Remove the pot from the heat and add 3/4 cup of the Oaxaca cheese, stir until melted.
Dip a tortilla into the liquid you set aside with the beef, cook in a skillet and flip immediately.
Add a scoop of birria meat to half of the tortilla, then top with a little more of the Oaxaca cheese.
Fold over the tortilla and press down with a spatula, repeat with remaining tacos, serve warm with a side of the consomm?.
"
297,Lemon Curd,3/4 Cup Fresh Lemon Juice.
1 TBSP Lemon Zest (Grated).
3/4 Cup White Sugar.
3 Eggs.
1/2 Cup Butter (Unsalted, Cubed).

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