QuesaTacos
Recipe by Chef Thomas Ortega, courtesy of Cacique (caciqueinc.com)
Makes 15 servings
The Short Rib Birria
3 lbs. boneless beef short ribs
Kosher salt and pepper
5 dried California chile peppers, stemmed and seeded
2 dried ancho chile peppers, stemmed and seeded
4 medium tomatoes, cored and quartered
1 small white onion, quartered
4 cloves garlic
1 whole clove
12 black peppercorns
½ t. cumin seeds
1 t. Mexican oregano
½ t. Mexican marjoram
1 stick Mexican cinnamon
1 ½ oz. fresh ginger, chopped
1 T. achiote paste (available at Latin markets)
½ c. white vinegar
Season the meat with salt and pepper, then place in a large baking dish. Clean and devein the peppers. Slightly toast them in a skillet over a medium heat, making sure you do not burn them as burning the peppers will make the dish taste bitter. After, soak them in hot water, covering them for 20 minutes. Roast the tomatoes, onion and garlic by cooking over medium heat for approximately 8 to 10 minutes, and place in your blender. Toast the whole clove, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the herbs, cinnamon, ginger, achiote and the vinegar. Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt. Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors. Preheat the oven to 350 F. Bake the meat for about 4 hours or until it is fork tender.
The Crispy Epazote
6 to 8 epazote leaves
Vegetable oil
Heat vegetable oil in a fryer or pot. Once hot, add epazote leaves and fry for approximately 1 to 2 minutes, until crisp. Remove from heat and salt to taste.
The Hibiscus Pickled Onions
1 large red onion, very thinly sliced
4 c. water
½ c. distilled white vinegar
½ c. apple cider vinegar or additional white vinegar
3 T. honey or agave
3 T. fine sea salt
¼ c. dried hibiscus flowers
¼ t. red pepper flakes (optional, for heat)
Place the thinly sliced red onion in a large bowl. Place all other ingredients in sauce pot and bring to a low boil. As soon as low boil begins, turn off the heat. Strain hot liquid over onions and let steep until cool (approximately 1 hour), then place in a large jar or container. Store in in refrigerator for 2 to 4 hours or overnight (the longer the better).
The QuesaTacos
1 package Cacique® Queso Oaxaca, shredded
1 package Cacique® Crema Mexicana Agria
15 5½-inch small corn tortillas
3 bunches fresh cilantro, chopped
1 large red onion, cut in half and sliced thin
5 limes, cut in wedges
Dip each tortilla in hot braising jus and place on griddle or nonstick pan. Place approximately 1 ounce of shredded Cacique Oaxaca and 2 ounces of shredded short rib birria onto the tortilla, then fold it over like you are making a quesadilla. Cook on both sides until a crispy texture starts to form. Place each QuesaTaco on a plate and garnish with cilantro, red onion, a squeeze of lime wedge, crispy epazote, hibiscus pickled onions and a drizzle of Cacique Crema Mexicana Agria.
