Chagi | Birria Queso Tacos

INGREDIENTS
• 4 lbs. Chuck roast, cut into chunks
• 2 lbs. Beef back ribs, chopped
• 1 White onion, halved
• 1 Carrot, quartered
• 6 cloves Garlic
• 8 Guajillo peppers, stemmed, seeded
• 5 Bay leaves
• 3 tbsp. Chicken boullion
• 1 tsp. Ground cumin
• 1 tsp. Marjoram
• 1 tsp. Salt
• 8 cups Water
• 1 1/2 tsp. Chipotle chili powder
• Corn tortillas
• Pepper Jack shredded cheese, to taste
• Red onion, chopped, to taste
• Cilantro, chopped, to taste
Directions
In a large pot over medium-high heat, add the chuck roast, beef back ribs, white onion, carrot, garlic, guajillo peppers, bay leaves, chicken bouillon, ground cumin, marjoram, salt, and water. Stir to combine and bring to a boil. Cook for 30 minutes.
After 30 minutes, skim the scum and remove the peppers into a blender. Blend until smooth. Add about 1/4 cup birria broth if the blend is too thick. Strain, if needed.
Pour the blended mixture back into the pot, add chipotle chili powder, and stir to combine.
Lower heat to a simmer, cover, and simmer for 3 hours, stirring every 40 minutes or so.
Once cooked, remove onions, carrots, garlic, bay leaves, and meat. Discard the veggies. Debone and shred the meat. Set aside for later.
Dip a tortilla in the birria broth and briefly cook both sides on a large pan over medium-high heat.
Place cheese, meat, red onion, and cilantro to taste. Once the tortilla is loaded, fold one side over to form a taco. Cook each side until golden crisp.
Serve with birria broth topped with cilantro for dipping. Enjoy.

[@elainecastro6011]

Strain the blended guajillo so the broth is not gritty. skim the oil at the top of the broth and use that to coat and fry the tortillas not the broth because it will make it soggy and it did not achieve the correct color as shown in the video. It is supposed to be a darker red color and more crispy on the outside.

[@alriciab.p.7936]

can you do Chamorrow Sukiyaki