Table of contents
Open Table of contents
Special Equipment List
- Blender
- Cheesecloth
- (optional) fine mesh sieve
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | Hibiscus |
| 4 | Guajillo chiles |
| 1 | Pasilla chile |
| 2 | Roma tomatoes |
| 2 | Garlic cloves |
| 1/4 | Onion |
| 2 1/2 tbsp | Tomato bouillon |
| 2 | Bay leaves |
| 1/4 stick | Cinnamon |
| 1/4 tsp | Ground cloves |
| 1/4 tsp | Oregano |
| 2 tbsp | Apple cider vinegar |
| 1/4 tsp | Black pepper |
| 6 cups | Boiling water |
| 10 oz | Oaxaca cheese (or good melting cheese of choice) |
| per recipe | Chili Oil |
| 1 | Cheesecloth |
| as needed | Twine |
| 1 | (optional) White onion |
| 3 | (optional) Limes |
| 1 bunch | (optional) Cilantro |
Directions
- Bring water to a light boil.
- Turn off water and add hibiscus to steep for 15 minutes.
- Remove hibiscus from the steeping water to a bowl and cover with water.
- Add apple cider vinegar to bowl and stir. Let sit while we continue to cook.
- Deseed and remove the stems from the guajillo and pasilla chiles.
- Add chiles, roma tomatoes, garlic gloves and onion to a pot and fill with water to cover tomatoes. Bring to a boil.
- When the tomato skins split open and the chile’s have softened, take all the boiled chile’s and vegetables into a blender, along with ground cloves, oregano, pepper and tomato bouillon. Blend until broken down.
- (optional) At this point I take the blended mixture and strain out the solids through a fine mesh sieve. Mainly because my blender is not that powerful to properly breakdown the vegetables.
- Add ingredients back into pot and bring to a boil. Then reduce to a soft boil.
- Wrap bay leaves and cinnamon in a cheesecloth and close with twine. Place into the pot.
- Drain and then rinse the vinegar from the hibiscus.
- Add hibiscus to the pot and cook for 25-30 minutes.
- Check consume for salt and pepper and season as needed.
Notes
- Use the steeping liquid in step 2 to make jamaica aqua fresca.
Birria Queso Tacos Directions
- Heat a large skillet, pan, or griddle over medium-low heat.
- Shred the Oaxaca cheese.
- When the pan is nice and add some chili oil to the pan and place a tortilla onto the pan.
- Spread chili oil on the exposed side.
- Toast up one side and after a minute or two flip it over. Add your cheese to the whole tortilla and then on one side put the hibiscus.
- Fold in half. We are melting the cheese at the same time crisping up the tortilla.
- Flip to toast the other side to finish up..
- When done fill with the onion and cilantro (optional).
- Serve with a bit of the consume to dip into and the limes.
- Feel the accomplishment of making this dish.
Enjoy