![]() Download the Tasty app and save your favorites for easy access. Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.Repeat with the remaining tortillas, cheese and birria. But I got some birria tacos and guac at my favorite Mexican place, and I have tequila and Sprite for a 'poor mans margarita' (or two). Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering.Use a pair of tongs and a fork to shred the meat to your desired texture. Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. ![]() If the meat has some resistance, cover and cook longer, until very tender. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. Cover the stew with the banana leaves, then place the lid on top. Blend until smooth, then pour back into the pot and stir to combine.
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