Birria Morita Tacos (gf) Recipe
Braised Brisket, Queso Blanco, Crisp Corn Tortillas, served with Braising Broth and Salsa Fresca
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Ingredients
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Braised Brisket
Queso Blanco
Tortillas
Salsa Fresca
Method
Braised Brisket
- 1
Prepare the Chiles
Remove the stems and seeds from the dried morita chiles. Soak them in hot water for about 15 minutes until softened.
- 2
- 3
Marinate the Brisket
Rub the marinade all over the beef brisket. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
- 4
Braise the Brisket
In a large pot, heat a little oil over medium heat. Sear the marinated brisket on all sides until browned. Add beef broth and bay leaves, cover, and simmer on low heat for about 3-4 hours, or until tender.
- 5
Queso Blanco
- 6
- 7
Add Vinegar and Salt
Remove from heat, add the white vinegar and salt, and stir gently. Let it sit for about 10 minutes until curds form.
- 8
Strain the Curds
Line a colander with cheesecloth and pour the curds into the colander to drain the whey. Rinse with cold water and squeeze out excess moisture.
Tortillas
- 9
Warm the Tortillas
In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.