Quesa Birria Tacos

Well, this is the most delicious taco I have ever had, if you can even put it into that category. This, as far as I’m concerned, deserves a category of its own. It’s more like a quesadilla-taco hybrid, taking the best from both sides. General recipe is as follows (I used non-traditional chilis since I’m a baby with spice but you can do whatever makes you happy):

10-12 assorted chilis or peppers
1/2 cup vinegar
1/3 cup olive oil
1/2 onion
handful cilantro
cinnamon
other assorted spices
salt and pepper
1 12-16oz steak (chuck roast most common)
Oaxaca cheese
Small corn tortillas

1. Combine seeded and charred peppers, vinegar, olive oil, onion, cilantro, and spices in blender. You can get creative with the spices!
2. Sear steak about a minute in an oven-safe pan and then pour over the sauce from above.
3. Cook it in the oven over low heat (about 250-300 F) for several hours until the meat is fork tender. Pressure cooking is also a great option.
4. Dredge the tortillas in your sauce and straight onto a hot pan. Add small cubes of cheese along with your meat, and press the tortilla in half over the fillings to make a meat-filled quesadilla.
5. Dip in your Birria sauce and enjoy. It’s mind-blowingly good.

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