Bourbon Infused Birria Taco Recipe
Rabbit Hole Distillery
Traditionally made with goat meat, Birria tacos "quesatacos" have been a food sensation long before their resurgence in popularity on TikTok. Beef and bourbon give these historically delicious birria quesatacos a modern flavor twist; creating a chewy, crunchy, rich and satisfying taste.
2-3 lb beef tri-tip plus 1 lb sirloin, chuck roast or other roast/steak
* May substitute beef for 3-4 lbs of goat or sheep meat (for authenticity)
5 cloves garlic crushed or finely chopped
1 tablespoon cumin powder
3/4 tsp smoked paprika
1 can chipotle peppers in adobo sauce (in ethnic section of most major grocery stores)
1/2 cup crushed canned tomatoes (2 whole tomatoes)
3 dried whole guajillo peppers or ancho chili peppers (These can be found seasonally at most grocery stores, or at any ethnic/hispanic local grocery stores)
1/4 cup apple cider vinegar
2 cinnamon sticks
1 tsp dried oregano or 2 tsp fresh oregano
8oz cup Dareringer premium wheated bourbon
- 1 medium onion chopped
1 quart beef bone broth
3 bay leaves
8 whole cloves
1 cup mexican cheese (Cotija, Oaxaca, Queso fresco, etc.)
Bunch - green onions, chopped
1 bunch cilantro chopped
- 4" corn or flour tortillas as needed, 12-16
Bring a large pot of water to a boil and then remove from heat. Soak dried whole guajillo peppers/ancho chili peppers for about 15 minutes.
Add all marinade ingredients to a blender. When your peppers have soaked for 15 minutes, cut the stem of and make a slit to remove seeds (scissors work best). Add peppers to blender with marinade ingredients. Blend the marinade on medium speed until smooth.
After cutting meat into 2-inch cubes, place in a shallow baking dish. Pour marinade over meat, and refrigerate overnight.
In a skillet over medium heat, 1-2 tbsp vegetable oil and saute the chopped onions until golden and translucent (6-8 minutes).
Next, add the sautéed onions, the meat, the remaining marinade, bay leaves, cinnamon stick, bourbon and cloves to a slow cooker/crock pot (may also use a dutch oven).
Cover with beef bone broth, then set to low temp for 6-8 hours - until easily separates with a fork.
When the slow cooker is done, remove the meat and allow to cool for 5 minutes before shredding.
Warm up your tortillas in an iron skillet on medium/high, in the microwave for about 10 seconds or in the oven (350 degrees) for about 5 minutes.
Dip the tortillas in the stew liquid. Add desired taco toppings, then fry over medium heat on a nonstick skillet until golden brown and crispy edges.
Enjoy with a glass of premium bourbon like Dareringer wheated bourbon finished in P.X. Sherry casks.