Homemade Birria Tacos Recipe (Quesa Tacos) (2024)

FAQs

What are Quesabirria tacos made of? ›

Quesabirria is "a cross between a taco and a quesadilla." It comprises a corn tortilla with either mozzarella or Chihuahua cheese melted with stewed meat. The meat is often beef – commonly brisket – in contrast to birria, which is traditionally made with goat.

Quesabirria tacos are large tortillas filled with birria beef and cheese, then cooked on the stove until the cheese is melted. This is different to birria tacos, which use corn taco shells or soft tacos for the exterior.

The “birria” part is the style of the sauce with its particular ingredients of chiles guajillos and pasillos, garlic, white onion, purple onion, cloves, ginger, and vinegar and the way of cooking the meat in it. The most common meats used for birria are beef, lamb, and goat.

To get crispy corn tortillas for birria tacos, you can follow these tips: Double Tortillas:Use two tortillas per taco. This helps to strengthen the structure and prevents the tortillas from becoming soggy. Heat them together on a griddle or skillet.

Birria tacos can be a healthy meal. The consommé has anti-inflammatory herbs and spices, and the meat provides protein and iron. Corn tortillas provide fiber. You may want to add extra vegetables in the form of salsas, onion, and cilantro for a fully balanced meal.

Beef! Beef birria recipes really vary a lot in terms of what cut of beef they call for. We favor chuck roast, which is ideal for a low-and-slow braise like this. Plus, it's not usually too expensive.

In short, corn tortillas are the way to go for your birria tacos. If you really like flour tortillas you can use them too, but in that case you'll be eating a birria burrito and you experience will be different.

Birria tacos are served with the consommé, or broth from the stew, on the side, topped with onions and cilantro. The tacos are dipped in the consommé, making for a multisensory gastronomic experience that people can't seem to get enough of.

Birria is a traditional Mexican dish that originated in the state of Jalisco. It's typically made with goat meat that has been slow-cooked with a blend of spices until it's tender and juicy. The meat is then shredded and served on a crispy tortilla with toppings like cilantro, onion, and lime.

Cooked slowly in a rich and spicy consomé—a deeply flavorful red broth made with dried Mexican chiles, herbs, spices, and aromatics—the meat becomes tender and is served shredded in the consomé. It's a stew that is built on layers upon layers of flavor with smart techniques and little effort.

What is the best meat for birria tacos? ›

A combination of two meats creates the best balance of tender texture from chuck roast and succulence from short ribs. The beef's slow-cooked flavor comes from the adobo sauce.

To prepare the adobo, the recipe calls for toasting and then boiling the chiles. The most crucial thing to remember when making the sauce is not to overboil the chilies, which turns them bitter. According to Zepeda, this is the most common mistake people make when preparing birria.

If you use store bought tortillas you need to warm them up before folding them into a taco. Also, if you are serving your birria with a lot of broth, your tortilla might come apart, you might want to try using two, but I can almost bet you encountered the problem because the tortilla was not warm enough.

You must use the fat on the very top of the pot of liquid to dip the tortillas in. Not even dip, but gently lay them on. If you do not have the fat on top of your liquid then this method will not work and the taco shells won't crisp up. If you dip it way down into the consommé you will just have a soggy birria taco.

Soft Corn Tortillas – A must for this recipe. Using flour tortillas would not have the same flavor or texture that soft corn tortillas do. But, if you must, use the flour tortillas, you will still get all of the delicious flavors from the meat and stew. Cheese – Shredded quesadilla cheese and Oaxaca cheese.

Originating from the Northern province of Jalisco where the Spanish introduction of goat and its meat became part of the diet. The strong flavor of goat led to the use of richer spices to balance the stronger flavor of goat.

Tips for eating Birria Tacos

Birria tacos are a popular Mexican dish that is made from meat (usually goat or lamb) that has been slowly cooked in its own fat. The flavor of the birria is intense and complex, and it can be enjoyed as part of a meal or as an appetizer.

Birria tacos are traditionally made using goat or lamb meat, but you can also find variations that use beef, such as beef chuck or beef shank. The key to birria is the slow-cooked, tender, and flavorful meat that is often marinated and braised in a rich and aromatic sauce made from a blend of dried chilies and spices.

Birria is a meaty stew made with beef, lamb or pork. For this recipe, we've chosen delicious and inexpensive pork shoulder, but feel free to use beef chuck roast or other cuts. The secret is to use a fatty meat that will render well and become the frying oil for the tacos.