Ingredients
FOR THE BIRRIA TACOS
FOR THE QUESO QUEMADO
FOR THE GUACAMOLE
Directions
FOR THE BIRRIA TACOS
- Place thawed product in a pot of boiling water IN THE BAG. Reheat for 23–28 min. or until an internal temperature of 165°F. Remove from bag and separate the consommé from the meat.
- For the garnish, dice the red onion, chop the cilantro and set aside.
- To build the tacos, dip 3 tortillas in the fat from the birria consommé and place on the flat top. Place 2.5 ounces of the birria on each tortilla and spread the cheese. Sprinkle with cilantro and red onion. Once the cheese begins to melt, close the tortillas and sear on each side for 1 min.
- To plate, place the tacos on a plate. Make sure that the tortillas are crispy. Serve with a cup of consommé garnished with red onion and cilantro.
FOR THE QUESO QUEMADO
- Slice the cheese wheel in to 1/2 in slices, and place on a sheet pan. Spray the cheese with nonstick pan spray on both sides. Lightly season one side with salt and pepper.
- Using a flat top or nonstick pan turn up to high heat, until the pan starts to smoke. Sear the cheese for 2 minutes, or until browned on both sides. Place in desired dish and pour matcha on top. ENJOY!!
FOR THE GUACAMOLE
- For the guacamole, in a large bowl place the avocado and the pico de gallo season with the cumin and garlic. Mix together and add the zest and juice of one lemon. Season with salt and pepper.
- For the pork rinds, deep fry at 400°F for 1 minute until they have expanded. Drain very well and season with the Smokey chili cumin rub.
- Place 8–10 ounces of guacamole in a bowl and spread the chicharrons around on a platter and enjoy.
Ingredient availability varies by location*
