Cannabis-Infused Birria Tacos That Dissolve Your Birth Certificate
(the quesabirria that looked at your entire existence, shrugged, and said “hold on, let me reduce this down with some consommé and a little identity theft”)
Crispy, cheese-crusted tortillas dipped in chili-stained 50 mg THC beef tallow consommé, stuffed with melting Oaxaca cheese and slow-braised beef that hits faster than a border-patrol helicopter made of pure regret. One taco (dipped) = the official street food of “I just crossed three states in one night and nobody remembers my name anymore.”
Servings: 8 loaded tacos (2 is already a felony in most timelines)
THC per dipped taco: exactly 50 mg
Total time: 2 days (braise + infusion) + 7 days proper infusion
CANNABIS INFUSION: 50 mg THC LECITHIN BEEF TALLOW
454 g rendered grass-fed beef tallow (or 50/50 tallow + butter)
11.4 g cannabis flower testing 22 % THC (≈ 2508 mg total THC pre-decarb)
2 tbsp (14 g) sunflower lecithin granules
DECARBOXYLATION
- 240 °F exact, 11.4 g medium-fine, thin layer, 40 min → cool completely
INFUSION (lab-grade)
1. Melt tallow in mason jar in 200 °F water bath
2. At 185 °F add decarbed cannabis + lecithin
3. Hold 185–195 °F for exactly 2 hours, aggressive swirl every 15 min
4. Strain hot through 90-micron + coffee filter
5. Cool 10 min → whip 60 sec to re-emulsify
6. Fridge overnight → solid glowing amber fat
Yield ≈ 410 g containing 400 mg total usable THC
→ 50 mg per 51 g portion (per taco dip + filling)
BIRRIA INGREDIENTS
3 lb beef chuck + short rib (bone-in if possible)
1 large white onion, halved
1 head garlic, halved
4 guajillo, 3 ancho, 2 chile de árbol (stemmed & seeded)
The entire 410 g (400 mg total) THC lecithin tallow
2 tbsp Mexican oregano
1 cinnamon stick
2 bay leaves
2 tbsp kosher salt
8–10 corn tortillas
500 g Oaxaca or mozzarella cheese, shredded
Fresh cilantro + white onion + lime for serving
CONSUMMÉ + FINISHING
Reserve all braising liquid → skim fat (you already used it), reduce by half, adjust salt
INSTRUCTIONS
1. Toast dried chiles, soak 20 min in hot water.
2. Sear beef hard in a little regular oil. Transfer to pot.
3. Blend soaked chiles + onion + garlic + spices + 2 cups water → pour over beef.
4. Add the entire block of THC tallow on top (it will melt in).
5. Braise covered at 300 °F for 4–5 hours or pressure cook 75 min until fall-apart.
6. Shred beef, strain braising liquid, reduce to dipping intensity.
7. Heat a cast-iron griddle. Dip tortillas in the reduced consommé, place on griddle, add cheese + beef + another sprinkle of cheese. Fold. Crisp both sides until lacquered.
8. Each finished taco gets ~51 g of the THC fat distributed between filling and dip = exactly 50 mg.
9. Serve with extra hot consommé for dipping. Watch your friend dunk one, bite, and whisper “…I just became a missing person and the tacos are my only witness.”
PRO TIPS
- Onset 15–35 min. Lecithin + liquid fat = intravenous-level speed.
- Leftover tallow keeps 6 months frozen; use it to fry eggs and accidentally achieve nirvana.
- If the consommé starts glowing red and the tortillas fold themselves into origami swans, you have achieved birria enlightenment.
Eight tacos. One identity. Zero survivors.
#BirriaBlackout #50mgAndMissingPerson #LecithinConsommé #theedibledisappearance #tacothaterasesyou