Quesabirria Tacos

By deiv3 on July 29, 2024

Ingredients:
2 lbs beef chicken roast or breast, cut into 1-inch cubes
1 white onion, roughly chopped
5 cloves of garlic
2 bay leaves
1 tablespoon cumin
1 tablespoon of thyme
1 tablespoon chili powder
1 cinnamon stick
Salt and pepper to taste
Beef broth or water
keto tortilla

Quesabirria Tacos

Prepare the Cookie Layer:
1. In a large mixing bowl, combine the almond flour, shredded coconut, and salt.
2. In a separate bowl, mix the melted coconut oil, almond butter, keto-friendly sweetener, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Fold in the sugar-free chocolate chips.
5. Press the dough into a 9-inch springform pan, ensuring it is evenly spread and compacted.
6. Place the pan in the refrigerator to set while you prepare the ganache.
Make the Chocolate Ganache:
1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Remove the saucepan from the heat and add the chopped sugar-free dark chocolate.
3. Let the mixture sit for a few minutes to allow the chocolate to melt, then stir until smooth and glossy.
4. Stir in the vanilla extract.
Assemble the Cake:
1. Pour the chocolate ganache over the cookie layer in the springform pan, spreading it evenly with a spatula.
2. Return the pan to the refrigerator and let it chill for at least 2 hours, or until the ganache is fully set.
Serve:
1. Once the cake is set, remove it from the refrigerator and release it from the springform pan.
2. Slice the no-bake cookie cake into wedges and serve.

Tips:

You can garnish the cake with additional sugar-free chocolate chips, nuts, or shredded coconut for added texture and flavor.
To ensure easy removal, you can line the bottom of the springform pan with parchment paper before pressing in the cookie dough.
This no-bake cookie cake can be stored in the refrigerator for up to a week, making it a great make-ahead dessert for any occasion.

Enjoy your delicious and keto-friendly no-bake cookie cake!

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Quesabirria Tacos Recipe

Ingredients:

For the Birria:
- 2 lbs beef chuck roast, cut into large chunks
- 1 lb beef shank, bone-in
- 5 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried chipotle chile
- 1 large onion, quartered
- 4 cloves garlic
- 2 tomatoes, chopped
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cloves
- 1/4 cup apple cider vinegar
- 4 cups beef broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
For the Tacos:
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped cilantro
- Diced onions
- Lime wedges

Instructions:

Prepare the Birria:
1. Toast the dried guajillo, ancho, and chipotle chiles in a dry skillet over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
2. Remove the stems and seeds from the chiles and soak them in hot water for about 20 minutes until softened.
3. In a blender, combine the soaked chiles, onion, garlic, tomatoes, oregano, cumin, cloves, and apple cider vinegar. Blend until smooth, adding a bit of the soaking water if needed to achieve a smooth consistency.
4. In a large pot, heat the vegetable oil over medium-high heat. Season the beef chunks and shank with salt and pepper, then brown them on all sides in the pot.
5. Pour the blended chile mixture over the browned beef. Add the cinnamon stick, bay leaf, and beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the beef is tender and shreds easily.
6. Remove the beef from the pot and shred it with two forks. Discard the cinnamon stick and bay leaf from the sauce. Return the shredded beef to the sauce and mix well.
Assemble the Tacos:
1. Heat a skillet or griddle over medium heat. Lightly dip a corn tortilla into the birria sauce, then place it on the skillet.
2. Sprinkle a generous amount of shredded cheese on one half of the tortilla, then add a scoop of the shredded birria beef on top of the cheese.
3. Fold the tortilla in half to enclose the filling. Cook until the tortilla is crispy and the cheese is melted, about 2-3 minutes per side.
4. Repeat with the remaining tortillas and filling.
Serve:
1. Serve the quesabirria tacos hot, garnished with chopped cilantro and diced onions. Serve with lime wedges on the side for an extra burst of flavor.
2. Optionally, serve the tacos with a small bowl of the birria consomé (broth) for dipping.

Tips:

For added flavor, marinate the beef in the blended chile mixture for a few hours or overnight before cooking.
You can also use a slow cooker or an Instant Pot to cook the birria. Adjust the cooking times accordingly.
If you prefer a spicier kick, add more chipotle chiles or a pinch of cayenne pepper to the chile mixture.

Enjoy your delicious and savory quesabirria tacos!