Spanish Chorizo Infused Quesabirria

Ingredients

• 3 lbs Beef brisket, cubed
• 8 oz Spanish Chorizo, casing removed and crumbled
• 4 pieces Dried Guajillo chilies, deseeded
• 2 tbsp Spanish Smoked Paprika (Pimentón)
• 4 cups Beef broth
• 2 cups Oaxaca cheese, shredded
• 12 pieces Corn tortillas
• 5 pieces Garlic cloves, minced
• 1 medium White onion, diced
• 2 tbsp Apple cider vinegar
• 1 tsp Dried oregano
• 1 piece Cinnamon stick

Instructions

1. 1

   In a large heavy pot, sauté the crumbled chorizo over medium heat until the fat renders and the meat is crispy.

2. 2

   Remove chorizo with a slotted spoon, leaving the fat; sear the beef brisket chunks in the chorizo fat until browned on all sides.

3. 3

   Toast the dried chilies in a dry pan for 2 minutes, then boil them in 1 cup of beef broth until soft; blend with garlic, vinegar, and smoked paprika to create a smooth paste.

4. 4

   Return the chorizo and beef to the pot, pour in the chili paste, remaining beef broth, oregano, and the cinnamon stick.

5. 5

   Cover and simmer on low heat for 3 to 4 hours, or until the beef is tender enough to shred easily with a fork.

6. 6

   Remove the meat from the liquid (consomé), shred it finely, and discard the cinnamon stick.

7. 7

   Dip a tortilla into the top layer of the consomé to coat it in fat, place on a hot griddle, add cheese and shredded meat, then fold.

8. 8

   Fry until the tortilla is crispy on both sides and serve with a small bowl of the hot cooking liquid for dipping.