Quesabirria Tacos and Broth Dip

STOVETOP METHOD

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1. Pat the meat dry using paper towels. Combine the salt, cumin, garlic salt, cinnamon, and oregano then season the meat on all sides.
2. Warm the tallow in a Dutch oven over medium-high heat. Once melted, add the meat and sear for 3-4 minutes per side, until well browned with crisped edges.
3. Transfer the meat to a plate. Pour the broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom. Whisk in the apple cider vinegar and ketchup.
4. Return the meat to the pot along with the chiles and onion. Increase the heat to high and bring to a boil, then cover and reduce to low. Simmer for 4 hours, until the meat is fork-tender and easily shreds.
5. When finished, remove the meat and divide into smaller chunks. Pour the cooking liquid—chiles included—into a blender. Blend for about 30 seconds, until smooth. Return the liquid to the Dutch oven, add the meat back to the pot, and keep warm.
6. For Act I: Stew, ladle the tender meat and broth into bowls, top with chopped onion and cilantro, and serve with warm tortillas on the side.

‍INSTANT POT METHOD

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1. Follow the stovetop method through searing the meat, using the Sauté function on the Instant Pot in place of a Dutch oven.
2. After searing, cancel Sauté. Add the broth and scrape up any browned bits from the bottom of the pot, then whisk in the apple cider vinegar and ketchup. Return the meat to the pot along with the chiles and onion.
3. Secure the lid and cook on High Pressure for 40 minutes. Allow a 15-minute natural release, then carefully release any remaining pressure.
4. When finished, the meat should be fork-tender and easily shred. Remove meat, blend the cooking liquid until smooth, then return it to the pot along with the meat. Set to Keep Warm and proceed with serving.

‍ACT II: QUESABIRRIA TACOS

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1. Warm a large skillet over medium-high heat. Working one at a time, dip a tortilla into the meat’s cooking liquid, coating both sides, then place it in the skillet. Cook for about 15 seconds per side, just until warmed and pliable enough to fold without cracking.
2. While the tortilla is still in the pan, add a spoonful of birria meat (gently shred if needed) and a generous sprinkle of cheese. Fold the tortilla in half, quesadilla-style.
3. Press gently with a spatula and cook for 2–3 minutes per side, until golden and crisp and the cheese melts and bubbles out the edges. If the pan starts to get too hot, reduce the heat to medium-low. Repeat with the remaining tortillas.
4. Finish with chopped onion and cilantro. Serve warm with a small cup of broth for sipping and dipping, lime wedges, and sour cream. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.