Best 6 Birria Quesa Tacos Recipes

BIRRIA QUESA TACOS RECIPE

Steps:

• Start by chopping the pot roast into smaller chunks about the size of your palm and adding to a large pot along with the beef shanks and 8 cups of water to cover.
• Then, to the same pot add 1 onion cut in half, 8 garlic cloves, 4 bay leaves, and 1 tablespoon salt or to taste and cook while making sure to skim the impurities from the top.
• While the meat cooks prepare the sauce.
• Start by opening the dried chili pods and removing all of the seeds and veins and running them under water to remove any dirt on the outside. Please wear gloves when removing the seeds and veins!
• To a medium pot, add the ancho, guajillo, pasilla, optional chile de arbol, and fill with enough water to cover the chili pods and bring the water to a boil.
• Once it has come to a boil, simmer for 15 minutes. Remove from the heat and set aside.
• To another pot, add some water and boil the tomatoes until soft and set aside.
• To a blender add the softened ancho, guajillo, pasilla, optional chile de arbol, black pepper, cumin, marjoram, thyme, oregano, ginger, cinnamon, apple cider vinegar, cloves, 1/2 an onion, chipotle pepper, 8 garlic cloves, tomatoes, and 1 cup of the cooking liquid from the chilies. Blend until you have a smooth puree. If you need to add more liquid, it's ok to add more liquid so it blends more smoothly.
• To the pot with your meat (which is not fully cooked yet), over a strainer, pour in the chili sauce.
• You should be left with only the pulp of the chilies in the strainer. Discard the pulp and repeat until all of the sauce has been strained into the pot.
• Continue to cook until the meat is soft and tender, approximately 3 1/2 hours of cooking time. Once soft, and falling apart, turn off the heat and set aside.
• Remove the meat from the beef broth and chop into smaller pieces or shred and set aside. Also, remove any large chunks of fat and discard.
• You will notice that the rendered fat has settle at the top. With a ladle or a large spoon skim the liquid fat from the top trying not to take to too much of the actual broth onto the spoon and place that into a bowl. You want to pick out as much of the rendered beef fat as possible. We will use this to dip our tortillas in when we start to make our cheese tacos.
• Start by warming up a griddle, non-stick pan or comal on medium heat.
• Dip part of a corn tortilla into the rendered beef fat we had set aside in a bowl. Dip about 1/3 of it on one side if possible.
• Place your tortilla on to the griddle swishing it around for a couple of seconds so that the grease coats the rest of the tortilla.
• To one half of the tortilla add some of the shredded beef and cheese, then fold over and let it crisp on that side, after about 2 minutes flip over and crisp on the other side for another 2 minutes. Remove from the heat and onto a plate.
• Repeat until you have finished making all of your quesa tacos.
• To a small bowl approximately the size of 1 cup, add some of the beef broth and chopped meat.
• Optionally you can also add diced onion, cilantro, your favorite salsa, and some lime to the broth.
• Serve the tacos with a cup of the broth for dipping.

BIRRIA QUESA TACOS

Steps:

• Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
• Heat beef broth in a medium-sized pot and turn to a low simmer.
• Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
• Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
• Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
• Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
• Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
• Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 1/2 hours.
• Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
• Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes. Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.
• Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

BEEF BIRRIA QUESO TACOS WITH CONSOMé

Steps:

• Stir reserved beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat; bring to a simmer. Reduce heat to medium-low and simmer, occasionally brushing the caramelized bits (side fond) off the side with the hot liquid, until vegetables are nice and tender and consomé has reached desired consistency, about 20 minutes. Reduce heat to low and keep hot while you prepare the tacos.
• Heat some reserved beef fat in a large skillet over medium heat until melted. Add 2 tortillas and toss with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef. Drizzle each taco with about 1 tablespoon consomé liquid, then top with white onion and cilantro.
• Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
• Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.

BIRRIA TACOS

Steps:

• Preheat the oven to 300 degrees F.
• For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
• Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
• Using an immersion blender, blend the chile and tomato mixture until smooth.
• Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
• Remove the beef to a bowl and shred with 2 forks. Set aside.
• For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
• Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

QUESABIRRIA TACOS

Steps:

• Use a spoon to skim the red-stained fat floating on the top of the birria pot - it's deeply seasoned and the key to crisp, delicious tacos - and put it on a plate. Pull the meat and shred it with your hands, or a fork. (The meat should be very lightly dressed in broth, but not swimming in it.)
• Heat a large nonstick or cast-iron skillet over medium. Working quickly, dip each tortilla into the birria fat on one side then flop it onto the hot pan, fat-side down. As it starts to sizzle, sprinkle 1/4 cup cheese to cover each tortilla, going all the way to the edges, then sprinkle about 1/4 cup meat over half of each tortilla.
• As the tortillas brown and the cheese starts to melt, fold each tortilla in half to cover the meat, pressing down gently. It's OK if some cheese spills out, in fact, it's encouraged; this leads to lacy, crispy edges. Manage the heat and flip the tacos as needed to avoid burning, cooking until crisp on both sides.
• Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.

BIRRIA TACOS RECIPE BY TASTY

Steps:

• Make the birria: Line a baking sheet with parchment paper
• Arrange the chuck roast and short ribs on the prepared baking sheet. Sprinkle ¼ cup salt all over the beef, making sure to coat each piece completely. Refrigerate for at least 4 hours and up to overnight.
• Add the ancho, guajillo and morita chiles to a medium heatproof bowl. Cover with warm water and soak until starting to soften, about 5 minutes. Remove the seeds and stems and set chiles aside.
• In a medium skillet over medium heat, toast the cinnamon stick, coriander, black pepper, allspice, and cloves until fragrant, about 2 minutes. Transfer the toasted spices, bay leaves, and oregano to a spice grinder or high-powered blender and grind into a fine powder.
• Preheat the oven to 300°F (150°C).
• Remove the seasoned meat from the refrigerator and use paper towels to pat dry.
• In a large Dutch oven or heavy-bottomed pot with a tight fitting lid, heat ¼ cup canola oil over medium-high heat. When the oil is shimmering, sear the seasoned meat on all sides until golden brown, working in batches if needed to avoid overcrowding the pot, about 20 minutes. Remove the meat from the pot and set aside. If the oil looks dark and burnt, discard and add ¼ cup fresh canola oil to the pot and return to medium-high heat.
• Add the yellow onion, tomatoes, and remaining tablespoon of salt to the hot oil and cook until the onion begins to sweat, 5-7 minutes. Add the garlic and cook until fragrant, about 3 minutes.
• Add the ground spices and continue cooking until aromatic, about 2 minutes.
• Add the apple cider vinegar, water, seared meat, and chiles. Bring to a boil, then reduce the heat to medium-low and cover. Simmer until the stew begins to thicken and the chiles are completely softened, about 30 minutes.
• Remove the chiles from the stew and transfer to a high-powered blender with about 2 cups of the broth. Blend until smooth, then pour back into the pot and stir to combine. Cover the stew with the banana leaves, then place the lid on top. Transfer the stew to the oven and continue cooking until the meat easily pulls away from the short ribs bones, about 90 minutes. If the meat has some resistance, cover and cook longer, until very tender.
• Remove the stew from the oven and discard the banana leaves, then remove the meat from the pot and transfer to a large bowl. Use a pair of tongs and a fork to shred the meat to your desired texture. Reserve the broth (consomé).
• Make the tacos: Heat the remaining tablespoon of canola oil in a large cast iron skillet over medium heat until shimmering. Dip a tortilla in the warm consomé, then lay flat in the hot oil. Add 2 tablespoons of queso Oaxaca to one half of the tortilla and about ¼ cup of the shredded beef to the other half. Fold the quesadilla shut and cook until the cheese begins to melt, about 1 minute. Flip the quesadilla and continue cooking until the tortilla is golden brown and crispy and the cheese is oozing from the edges, about 1 minute. Repeat with the remaining tortillas, cheese and birria.
• Serve the tacos with the consomé alongside for dipping as well as pickled onions, sliced radishes, chopped fresh cilantro, and lime wedges.
• Enjoy!