Beef Chuck Quesabirria
Juicy mashup of the traditional quesadilla and the birria taco.
Ingredients
Number of portions
Birria Chuck beef filling
1.5 kilo Chuck beef
50g Santa Maria Beef Brisket Rub
500 ml Santa Maria Taco sauce mild
1 liter water
Birria sauce
1 liter bullion/stock from the beef
150 ml Santa Maria BBQ sauce smokey Hickory
100 ml Santa Maria taco sauce mild
1 white onion, finely chopped
1 bunch fresh coriander
Birria tacos
Santa Maria 8” Tortilla
300 g cheese, grated
50 ml natural oil, to fry
How to prepare
Birria Chuck beef filling
Rub the meat with the Brisket beef rub all around
Put the beef in a large canteen, pour in water and taco sauce.
Cover with lid and bake in the oven for approx. 3 hours, 180°C
Remove the meat from oven when tender and easy to pull apart with a fork.
Birria sauce
Keep all the liquid and pour it over in to a large casserole.
Put the birria sauce to boil in the casserole, add and season with BBQ sauce and Taco sauce.
Dip all Corn tortillas quickly in the sauce before you fill them.
Birria tacos
Fill half of the sauce dipped tortilla with pulled Chuck beef and sprinkle some cheese over it.
Fold the tortillas to half moons
Fry on medium heat in a little neutral oil until the cheese inside is melted.
Serve the birria tacos with a bowl of the birria sauce.
Garnish the sauce with finely chopped white onion and coriander leafs.
Recipe categories
Food