This is something that has been all the rage in recent years on social media. Having grown up in Arizona and never tried this I had to take a swing at it and OMG it will forever be in the rotation. Here's my recipe - let me know what you think.

Birria:

• 1lb boneless chuck roast
• 1lb oxtail
• 12-15 Chili Colorado Med-Hot
• 3 qts beef stock
• 1 cinnamon stick
• 2 Tbsp fresh oregano, chopped
• 3 Tbsp 12g tomato paste
• 1 yellow onion small diced
• 8 cloves garlic minced
• Spicy Slavo Salt
• Original Slavo Salt

Quesatacos:

• 6 inch corn tortillas (a large pack will do)
• 1lb Oaxaca cheese, shredded
• Consomme
• Shredded beef
• Minced Sweet Onion
• Chopped Cilantro

INSTRUCTIONS:

Birria:

1. Start by removing the stems and seeds of chilies. Med-Hot chili

Colorados is what we used; you can use any combo of dried chilies. This

produced a nice med spicy consume

2. Season all the meat generously with Original Slavo Salt. In a large oiled

pot heated over medium heat, add the meat in batches and sear 2-3

minutes on all sides. Once seared, take out the meat and leave on the

side.

3. Add a bit more oil to the pot back on medium heat and add chopped

onions. Saute until just softened.

4. Once softened, add tomato paste and cook down until paste starts to

darken.

5. At which point, add minced garlic and saute until fragrant and add rich

beef stock. Mix together and add in chilies and cinnamon stick.

6. Add the meat back in.

7. Braise for 1 hour stirring occasionally.

8. After 1 hour, remove the chilies and place into a blender with a little of

stock liquid and blend until smooth.

9. Pour back into the stew and bring back to a simmer. Cover and braise for

2 hours (you CANNOT overcook this, slow and low is the key let it ride

and be patient).

10. Remove the meat (and any bones) and shred using a fork.

11. Season the rest of the broth with Slavo Salt and place to the side.

Assembly:

1. Take a fresh tortilla and dunk in the broth completely.

2. Place tortilla in a cast iron skillet set over medium heat.

3. Top with shredded cheese (preferably oaxaca cheese) and cook until just

melted.

4. On one side add the braised shredded meat with a drizzle of consomme.

5. Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2

minutes.

6. Serve with a ramekin filled with consomme topped with diced onions and

chopped cilantro.