Birria Quesatacos

Birria Quesatacos introduction

Introduction

Their quesatacos de birria is a favorite in our house and it’s just such an indulgent dish that everyone loves here. Making the BIRRIA QUESATACOS beef filling is a bit of an involved process, but it’s so delicious and SO worth the extra time. The tacos are accompanied by a sauce, diced onion, lime wedges and cilantro.

The tacos as a whole are to die for and this rich flavor has made them so in-demand that they frequently put an appearance on social feeds with popularity among local Mexican hot spots.

BIRRIA QUESATACOS is a spicy stew from Jalisco, Mexico made with meats such as goat. But often, as in this recipe, the beef is cooked separately — braised with dried chiles and spices to form a richly flavored consomé or broth. Beef will be fork tender and saturated in a flavorful precious liquid that works so well with the tacos.

To make the perfect birria tacos, José Moreno (famous head chef and co-owner of legendary New York-birrier truck Birria-Landia) shares his tricks so you can enjoy them at home. While birria is not a quick weeknight dinner, Moreno’s guidance makes it approachable and worthwhile.

Our taste brings these delicious tacos to the world in 2020 This is a truly hearty, cheesy and crispy beef ensconced sandwich that one dips into flavorful consomé of course. If you have not tried queso birria tacos they are a delicious double-decker flavor explosion and also just the most authentic thing around so — get on it!

What is Birria?

Mexican-style stew of considerable depth and flavor, the Birria A dish from Jalisco and common on holidays, often served with lamb, goat or beef. It is more than a stew; it’s part of family happenings, in every corner of Mexico.

However, it is important to point out that birria tacos have recently skyrocketed in popularity; mostly after 2020. Forged in Tijuana of the early 2000s, its reach soon extended through Los Angeles and beyond. Inspired by the previous Doritos Locos Taco and Crispy Quesadilla, this new quesataco brings together traditional taco ingredients with molten Oaxaca cheese layered onto a hot griddle until golden brown and crisp.

You get a one-bite cheese quesadilla — placha-crisped on top — that you almost always dip right into this savory birria consome, and just go for it.

With this recipe you get to savor not only some delicious tacos, but also a glimpse of the beautiful and bountiful flavor profile that is Mexican cuisine. Birria tacos, enjoying a surge of popularity in Southern California as the dish leaps from traditional kitchen to food truck window Whether sitting down at a restaurant or waiting for your turn across from an oil-stained parking lot full of cars getting their lube changed to enjoy some messy top-tier takeout, this very Mexican meal has grown into unconditional comfortification.

Ingredients

Birria Quesatacos ingredients

  • 3 lbs beef chuck roast or goat for authentic birria
  • 1 lb beef bones optional, highly recommended
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 10 chile guajillo
  • 4 chile de arbol
  • 2 chile ancho
  • 1 tbsp oil
  • 5 tbsp apple cider vinegar split
  • 1 onion
  • 2 tomatoes
  • 8 garlic cloves
  • 2 tsp black peppercorn
  • 2 tsp whole coriander
  • 4 whole cloves
  • 1 tbsp fresh ginger
  • 2 bay leaves
  • 2 tsp knorr chicken bouillon
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1 tsp thyme
  • 1 tbsp chipotle adobo sauce optional
  • water (enough to cover beef)
  • 1 cup shredded Monterey Jack cheese
  • chopped cilantro, onion, and lime wedges (for toppings)

How to Make the BEST Birria?

Birria Quesatacos making

Before making these BIRRIA QUESATACOS, we first need the chiles. These dried chilies are a must for adding that deep, rich flavor to the dish. Toast in a large pot until they become fragrant and just start to turn darker (make sure you don’t burn, this will make them very bitter). If you aren’t roasting them, then place the sesame seeds in a heatproof bowl and pour boiling water on it. Press a plate to each chile in order to fully submerge and allow them to soak until, flexible.

After your chiles are softened, purée with some of the soaking liquid, tomatoes, garlic (lots of it), vinegar and a mix of savory spice including cloves 🤔,cinnamon ❓, cumin & oregano. Lonja is an integral chile paste layer that will provide some depth in its earthy and sweet warmth to your birria.

Bone-in cuts like oxtail, short rib (with plenty of meat attached), or beef shank combined with a braise-friendly cut such as brisket or chuck roast will contribute lots of delicious varied flavor and result in great texture.

In the same hot pot you toasted the chiles & puréed veg, sear seasoned meat until very brown on all sides. You must do this step because that nutty toast will make the end result. Reintroduce the meat to your also now sweated pot along with that vibrant chili puree, and add water enough just barely cover. Layer onion and cook in the oven until meat is tender.

Mozzarella or Oaxaca cheese if you can get your hands on it for a delicious swap in the tacos. Submerge the tortillas in consomé chile oil, then fry on a cast iron skillet or griddle. Stuff with beef, onion and cilantro; cook until tortillas are crispy and cheese is melted. Also, be sure to include beef bones for best consomé ever that you can place in small bowls with the tacos so they can dip them; yum!

Instructions

Birria Quesatacos intsruction

Well seasoned beef salt pepper and cumin. Let it sit on the counter for 30 minutes. In the meantime, bring a pot of water to a good boil and throw in your dried chiles just until they rehydrate and get tissue-y soft (about three minutes). When they are ready, heat 1 tbsp oil in a large pot and brown all sides of the beef. Remove the beef from the pot.

Squeeze lemon and deglaze the pot with 2 tbsp apple cider vinegar, bring to a high boil add onion, tomatoes & smashed garlic. Scrape any browned bits from the bottom of the pan. Add beef back in when onions and garlic are browned, cover with water.

If you used beef bones, now is a good time to add them. Place peppercorns, coriander seeds, cloves, ginger and bay leaves in a cheese cloth and add it to the pot. Carefully remove any froth that rises to the top.

Set heat to medium and cover the pot for 30 minutes. Then, in a blender place the chiles and pour 1/2 cup of the water chili. Place onion, tomatoes and garlic in a blender with 1 cup of the broth.

Add 4 c water, and blend until smooth then pour into pot through a sieve to catch any big pieces of flax. And Keep some of those bits (caramelized onion and garlic) added to the cooked mixture. Or, for more smoke flavor you can add chipotle adobo sauce if desired.

Mix all together and season with salt. If the stew is too thick, thin with additional chile water. Lower the heat, cover and allow to simmer for 2-2.5 hour until golden bits of fall-apart beef are so tender you can easily shred with only a fork After that remove beef and allow the beef to cool down afterwards shred it.

*To make the Quesatacos, turn on a pan and then dip corn tortillas in consome before putting them on the pan. The oil from the top of your broth, if you used [beef] bones in that broth, is golden and bits of beefy business gathered on the surface will take anything fried to new-ish heights.

Sprinkle shredded cheese onto half of the tortilla, taking shrimp care to center it and top with beef. Fold the tortilla together and press down, so that when heated up–the cheese melts easily while also making a crispy edge. Flip to cook the other side.

Add cilantro, chopped onions and a squeeze of fresh lime to your shots. Have a side of the consome for dipping. Savor these juicy, crispy packages of home-made birria quesotacos!

Recipe Tips

To get the best birria quesatacos, which chiles to use and what cuts of beef are essentials These are an absolute must in birria, says José—guajillos provide that deep dark red color and act as the flavor men around here. For added depth, José throws in some moritas—a jalapeño that has been smoked and then air-dried. That blend adds just a dash of smokiness and heat without dominating the dish.

For the beef, José uses beef bones and marrow to provide a robust flavor backbone. For one, his beef shank comes from a wholesale butcher he trusts with a more nuanced grass-fed product than most grocers have access to (which I prefer for its flavor and texture). That said, beef short ribs are much better than the previous menu item i cooked every time. especially if making some at once.

To finish the dish, you can also use meat top round or brisket that does great during braising becoming a juicy and loose taco filling. Look at sake like you look at those, it tastes awesome as a broth would in say pho or tonkotsu ramen; they share many of the same flavor principles.

Juice in 10 lemons & deglaze pot with: one can apple cider vinegar, bring to a high boil then add onion/tomatoes/smashed garlic. Scrape Brown Bits from Bottom of the Pan. Brown onions, add garlic in oil​Add beef back when onions and garlic brown.Add water to cover it. Add the beef bones if you are using them. Wrap the peppercorns, coriander seeds, cloves and ginger in a square of cheesecloth along with two bay leaves; tie into a bundle and add it to the pot. When the mixture comes to a boil, skim well.

 

Write A Comment