Prepare yourself for a culinary adventure unlike any other! Birria quesa tacos are the ultimate fusion of rich, slow-cooked birria and the irresistible stretch of melted cheese, all nestled within warm, soft tortillas. This isn't your average taco; it's a symphony of textures and flavors – the tender, savory birria, the gooey, salty cheese, and the subtle warmth of the tortillas create an explosion of taste in every bite. Imagine the aroma of simmering spices and melting cheese filling your kitchen, promising a truly unforgettable meal.
Forget everything you thought you knew about tacos. This recipe elevates the classic to new heights, offering a satisfying and surprisingly easy-to-make dish perfect for a weeknight dinner or a weekend feast. Get ready to experience the magic of birria quesa tacos; let's dive into the step-by-step process to create this culinary masterpiece.
Tools Needed
- Large pot
- Blender
- Cast iron skillet
- Cheesecloth
- Blow torch (optional)
- Small ramekin or bowl
Ingredients
- Ancho chilis: 5
- Guajillo chilis: 5
- Chili de arbol: 2
- Boneless chuck roast: 1 pound
- Beef short ribs: 3 large (or 1 pound boneless)
- Oxtail: 2 large slices (about 1 pound)
- Salt
- Canola oil
- Yellow onion: 1 chopped
- Tomato paste: 1 tablespoon (12 grams)
- Garlic: 8 cloves, sliced
- Beef stock: 2.5 quarts (2.25 liters)
- Black peppercorns: 1 tablespoon (8 grams)
- Toasted coriander: 1 tablespoon (5 grams)
- Cinnamon stick: 1
- Bay leaves: 6
- Cheesecloth
- Oaxaca cheese
- Corn tortillas
- Sweet onion: finely diced
- Cilantro: roughly chopped
Step-by-Step Instructions
Step 1. Prepare the Birria
- Remove stems and seeds from ancho, guajillo, and chili de arbol.
- Season beef chuck roast, short ribs, and oxtail generously with salt. Sear in batches in hot canola oil until deeply browned.
- Add chopped onion to the pot and sauté until softened. Add tomato paste and cook until darkened. Add sliced garlic and sauté until fragrant.
- Add beef stock to the pot. Create a spice sachet with peppercorns, coriander, cinnamon, and bay leaves in cheesecloth. Add the sachet and dried chilis to the pot. Bring to a simmer, cover, and braise for 1 hour.
- Remove chilis from the stew and blend with some of the cooking liquid until smooth. Return the puree to the stew.
- Simmer the stew for an additional 1.5 hours, or until the meat is very tender.
- Remove the meat, discard bones, and shred the meat and fat together.
- Season the leftover broth with salt. This will be your dipping broth (consommé).
Step 2. Make the Consommé and Prepare Garnish
- Season the leftover broth with salt. This will be your dipping broth (consommé).
- Fill a small bowl with consommé, top with diced sweet onion and chopped cilantro.
Step 3. Assemble the Quesa Tacos
- Dip corn tortillas in the consommé. Place on a hot cast iron skillet. Top with Oaxaca cheese and cook until melted. Add shredded meat and a spoonful of consommé. Fold the tortilla over and cook until toasted on both sides.
Step 4. Serve
- Dip the quesa tacos in the consommé before eating.
Tips
- Use the freshest corn tortillas possible.
- Oaxaca cheese is highly recommended for its melting properties and flavor.
- A blowtorch can help melt the cheese quickly.
Nutrition
- Calories: 600-800
- Fat: 40-55g
- Carbs: 30-45g
- Protein: 45-60g
FAQs
1. Can I use a different type of cheese?
Yes! Monterey Jack, Oaxaca, or even a blend of Mexican cheeses work well. Choose a cheese that melts easily.
2. How do I make sure the birria is tender?
Low and slow cooking is key! Simmering the meat for a longer time ensures it becomes incredibly tender and flavorful. Don't rush the process.
Congratulations! You've now mastered the art of making juicy birria quesa tacos. Enjoy the delicious rewards of your hard work – these flavorful tacos are sure to impress. Share your culinary creation with friends and family, and prepare for rave reviews!