Name: Hell's Kitchen Inc.s Bison Quesabirria Tacos Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 lbs bison chuck or shoulder, cut into 2-inch pieces; 4 cups beef or bison broth; 4 pcs dried guajillo chiles, stemmed and seeded; 2 pcs dried ancho chiles, stemmed and seeded; 1 pc dried pasilla or New Mexico chile, stemmed and seeded; 1 pc tomato, quartered; 1 pc white or yellow onion, quartered; 6 pcs fresh garlic cloves; 2 tbs apple cider vinegar; 1 tsp dried oregano, preferably Mexican oregano; 1 tsp ground cumin; 1 tsp ground black pepper; 2 pcs bay leaves; 2 tsp salt; 2 tbs vegetable oil (for toasting chiles and browning meat); 3 cups reserved cooking liquid from birria (strained); 1 tbs lime juice; 1 tsp salt; 6 pcs corn tortillas (6-inch); 1.5 cups shredded Oaxaca or mozzarella cheese; 0.25 cups chopped white onion; 0.25 cups chopped fresh cilantro; 2 pcs lime wedges; 2 tbs vegetable oil (for frying tacos)

"As the birria taco craze sweeps the nation, don't forget the consomme for dipping and sipping." Includes two tacos with a side of consomme (birria broth) for dipping.

Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles 10–20 seconds per side until fragrant but not burnt. Transfer to a bowl, cover with hot water and soak 15 minutes until pliable. Drain and reserve soaking liquid.

Prepare chiles

In a blender, combine soaked chiles, quartered tomato, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, black pepper and 1/2 cup of the chile soaking liquid. Blend to a smooth paste, adding more soaking liquid as needed (up to 1/2 cup) to reach a thick but pourable consistency.

Make chile paste

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season bison pieces lightly with 1 teaspoon salt. Brown the bison in batches, 3–4 minutes per side, until a deep brown crust forms. Transfer browned pieces to a plate.

Brown the bison

Reduce heat to medium. In the same pot, pour in the chile paste and cook 2–3 minutes, stirring, to bloom the flavors. Return browned bison to the pot, add 4 cups broth (enough to mostly cover meat), bay leaves, remaining 1 teaspoon salt, and the reserved chile soaking liquid (if any) up to 1/2 cup. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 2 to 2.5 hours, or until bison is fork-tender and shreds easily. Alternatively, cook in a 300°F oven for the same time or use a pressure cooker for 45–60 minutes.

Combine and simmer

Remove bison pieces to a cutting board. Use two forks to shred meat into bite-sized strands. Strain the cooking liquid through a fine-mesh sieve into a heatproof bowl or pot; reserve solids for tacos and consign strained liquid to the consomé section. Skim excess fat if desired. Keep shredded meat warm in a small amount (about 1/2 cup) of the strained cooking liquid to stay juicy.

Shred meat

Take 3 cups of the reserved strained cooking liquid and bring to a gentle simmer in a saucepan. Taste and adjust with 1 teaspoon salt and 1 tablespoon lime juice. Simmer 5 minutes to meld flavors. Keep warm for serving as a dipping broth and for sipping alongside tacos.

Warm a clean skillet or griddle over medium heat. Lightly brush one side of each tortilla with a little vegetable oil (use remaining 2 tablespoons as needed).

Prepare tortillas

Working one taco at a time: place a tortilla oil-side down in the skillet. Sprinkle about 1/4 cup shredded cheese over half the tortilla. Add a generous 1/3 to 1/2 cup shredded bison on top of the cheese (drain excess liquid first). Sprinkle a little more cheese on top of the meat to help the two halves adhere. Fold the tortilla over to create a half-moon. Cook 2–3 minutes per side, pressing gently with a spatula until the tortilla is crisp and cheese is melted and gooey. Repeat to make six tacos. If you prefer a deeper color for dipping, briefly dip one side of each tortilla into a small amount of warm consomé before placing in the skillet (optional).

Assemble and cook tacos

For extra crispness, add 1 tablespoon oil to the pan and shallow-fry each assembled taco 30–60 seconds per side after the cheese has melted, until edges are golden and crisp. Drain on paper towels.

Crisp finishing (optional)

Place two tacos per serving on a plate. Garnish with chopped onion and cilantro, and serve with lime wedges and a small bowl or ramekin (about 1/2 to 3/4 cup) of warm consomé for dipping and sipping.

Serve

bison chuck or shoulder, cut into 2-inch pieces

beef or bison broth

dried guajillo chiles, stemmed and seeded

dried ancho chiles, stemmed and seeded

dried pasilla or New Mexico chile, stemmed and seeded

tomato, quartered

white or yellow onion, quartered

fresh garlic cloves

apple cider vinegar

dried oregano, preferably Mexican oregano

ground cumin

ground black pepper

bay leaves

salt

vegetable oil (for toasting chiles and browning meat)

reserved cooking liquid from birria (strained)

lime juice

corn tortillas (6-inch)

shredded Oaxaca or mozzarella cheese

chopped white onion

chopped fresh cilantro

lime wedges

vegetable oil (for frying tacos)

Bison Quesabirria Tacos

Make Bison Quesabirria Tacos Recipe in just 3h 30m. "As the birria taco craze sweeps the nation, don't forget the consomme for dipping and sipping." Includes two tacos with a side of consomme (birria broth) for dipping.

Bison Quesabirria Tacos Recipe

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