Quesabirria Tacos

Ingredients:

• 2 lbs beef chuck roast or short ribs (or a mix of beef and goat for authenticity)
• 6 dried guajillo chilies
• 2 dried ancho chilies
• 2 dried chipotle chilies
• 4 garlic cloves
• 1 medium onion, quartered
• 2 medium tomatoes
• 2 cups beef or chicken broth
• 2 tsp cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1 tbsp vinegar
• Salt and pepper to taste
• Corn tortillas
• Shredded Oaxaca cheese or mozzarella
• Fresh cilantro, diced onion, and lime wedges for garnish

1. Prepare the Birria:
• Toast the dried chilies in a skillet over medium heat until fragrant, then soak them in hot water for 10 minutes.
• Blend chilies, garlic, onion, tomatoes, cumin, oregano, vinegar, and broth until smooth.
• Season the meat with salt and pepper. In a large pot, sear the meat on all sides, then pour the blended sauce over it. Add bay leaves and simmer on low heat for 3-4 hours, or until the meat is tender and shreds easily.
2. Make the Tacos:
• Heat a skillet or griddle. Dip corn tortillas into the birria broth (consomé) and place them on the skillet.
• Add a layer of shredded cheese to half of the tortilla, followed by a generous portion of shredded birria meat. Fold the tortilla in half.
• Cook until the tortilla is crispy and the cheese is melted, flipping as needed.
3. Serve:
• Garnish with cilantro, diced onion, and a squeeze of lime. Serve with a small bowl of warm consomé for dipping.

With their vibrant flavors and satisfying textures, quesabirria tacos are the ultimate comfort food. Whether you’re hosting a party or indulging in a personal feast, these tacos are guaranteed to impress and leave everyone asking for seconds.

Traditional Birria

Ingredients:

• 2 lbs goat meat (or lamb, beef, or a combination)
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 2 dried chipotle chilies
• 6 garlic cloves
• 1 medium onion, quartered
• 3 medium tomatoes, quartered
• 2 tsp cumin
• 1 tsp dried oregano
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 2 bay leaves
• 1 cup white vinegar
• 4 cups beef or chicken broth
• Salt and pepper to taste

Instructions:

1. Marinate the Meat:
• Toast the dried chilies until fragrant, then soak in hot water for 10 minutes. Blend with garlic, onion, tomatoes, cumin, oregano, cloves, cinnamon, vinegar, and a cup of broth until smooth.
• Coat the meat with the sauce and marinate for at least 4 hours, or overnight for the best flavor.
2. Cook the Birria:
• Transfer the marinated meat and sauce to a large pot or Dutch oven. Add bay leaves and the remaining broth.
• Simmer on low heat for 3-4 hours, or until the meat is tender and easily shredded. Alternatively, use a slow cooker for 6-8 hours on low.
3. Serve:
• Remove the bay leaves and shred the meat. Serve with warm tortillas, a squeeze of lime, and your favorite garnishes, or enjoy it as a stew.

Traditional birria is more than just a meal—it’s an experience. From the aromatic spices to the melt-in-your-mouth tenderness of the meat, this dish captures the essence of Mexican culinary artistry. Perfect for creating unforgettable family gatherings, birria is a true celebration of flavor.

Traditional Birria Consomé

Ingredients:

• Remaining broth from birria preparation
• 2 cups beef or chicken broth (if needed to adjust consistency)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 small onion, finely diced
• 1 small bunch fresh cilantro, chopped
• Lime wedges

Instructions:

1. Strain the Broth:
• After preparing birria, strain the broth to remove any large pieces of chilies, onions, or spices.
• Skim off excess fat, but leave some for flavor.
2. Adjust Seasoning:
• Return the broth to the pot and add additional broth if needed. Simmer and season with cumin, oregano, and salt to taste.
3. Serve:
• Ladle the hot consomé into bowls. Top with diced onion, chopped cilantro, and a squeeze of lime for a fresh finish.

Simple yet deeply satisfying, traditional birria consomé is the perfect complement to your birria feast. Whether enjoyed as a warming soup or a flavorful dip, this consomé will have you savoring every last spoonful.