BIRRIA QUESA TACOS RECIPES

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BIRRIA QUESA TACOS | ALLRECIPES



Birria Quesa Tacos | Allrecipes image

Such a lovely, rich dish that the entire family thoroughly enjoys. It takes some time to make these birria quesa tacos but a lot of it's unattended.

Provided by Jordan VanDijk

Categories     Main Dishes    Taco Recipes

Total Time 4 hours 10 minutes

Prep Time 30 minutes

Cook Time 3 hours 30 minutes

Yield 16 tacos

Number Of Ingredients 24

2 teaspoons sesame seeds
2 teaspoons ground cumin
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
½ (1 inch) piece cinnamon stick
2 whole cloves
3 bay leaves
2 cups beef broth
2 tablespoons vegetable oil, divided
4 peppers guajillo chile peppers
2 small ancho chile pepper
1 chile de arbol chile peppers
1 large white onion
7 cloves garlic, minced
2 pounds goat stew meat, cut into 1-inch cubes
¼ cup distilled white vinegar
2 teaspoons salt
2 teaspoons dried Mexican oregano
¼ teaspoon ground thyme
1 (14 ounce) can diced tomatoes
16 (6 inch) flour tortillas
1 cup grated Cheddar cheese
1 lime, cut into wedges
1 tablespoon chopped fresh cilantro, or to taste

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.

Nutrition Facts : Calories 452.8 calories, CarbohydrateContent 42.3 g, CholesterolContent 71.3 mg, FatContent 17.2 g, FiberContent 4.3 g, ProteinContent 31.4 g, SaturatedFatContent 6.1 g, SodiumContent 1438.5 mg, SugarContent 4.9 g

QUESABIRRIA TACOS RECIPE - NYT COOKING



Quesabirria Tacos Recipe - NYT Cooking image

The little puddle of fat floating on top of a pot of birria is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don’t waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.

Provided by Tejal Rao

Total Time 15 minutes

Yield 4 tacos

Number Of Ingredients 6

1/4 cup seasoned birria fat plus 1 cup leftover birria meat (both from Birria de Res)
4 corn tortillas
1 cup shredded low-moisture cheese, such as Monterey Jack
1/4 white onion, chopped
1 handful fresh cilantro leaves, chopped
1 lime, quartered

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.

More about "birria quesa tacos recipes"

QUESABIRRIA TACOS RECIPE - NYT COOKING
The little puddle of fat floating on top of a pot of birria is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don’t waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine mexican
  • Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.
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BEEF BIRRIA QUESO TACOS WITH CONSOMÉ | ALLRECIPES
This is my take on what is currently the world's most trendy taco recipe. Seriously, it's blowing up everywhere and when you make these you're going to understand what all the fuss is about. Start with a batch of my Beef Birria and then combine this super savory, aromatic consomé with amazing beef and cheese tacos to take it up to another level.
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Reviews 5
Total Time 1 hours 0 minutes
Calories 336.6 calories per serving
  • Ladle consomé into a bowl and garnish with remaining white onions and cilantro. Squeeze lime wedges into consomé and serve with tacos.
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BEST BIRRIA QUESATACOS RECIPE - HOW TO MAKE BIRRIA QUESATACOS
Birria Quesatacos showcase shredded beef in a chile-laden broth, with toppings to brighten your plate and your mood.
From delish.com
Reviews 3.7
Total Time 5 hours 15 minutes
Category dinner, meat
Cuisine Mexican
  • Preheat oven to 350º F. In a large, heavy-bottomed pot or Dutch oven, over medium heat add guajillo, morita and pasilla chiles. Toast the chiles for 1 to 2 minutes, moving frequently to ensure they don’t scorch. Remove to a medium bowl and cover with enough boiling water to cover the chiles, about 3 cups. Use a small plate or bowl to completely submerge the chiles. Let sit for 20 minutes or until rehydrated and pliable. Remove the chiles and reserve the liquid. While the chiles soak, season beef with salt and pepper. Increase the heat in the dutch oven to medium high and add vegetable oil. Working in batches, sear the beef thoroughly (6 to 7 minutes per side for the brisket/roast, 4 to 5 minutes for the bone-in parts). Remove seared beef to a plate or cutting board. In a blender add the dehydrated chiles, garlic, cloves, cinnamon stick, oregano, cumin seeds, tomatoes, vinegar and 1 ½ cups of the chile liquid. Blend for about a minute or until the mixture becomes a pourable paste. Return the beef to the Dutch oven over medium heat and add the quartered onion and bay leaves. Add the chile paste and enough water to just cover the beef (for us this was 3 to 4 cups of water). Bring the birria to a simmer. Remove the Dutch oven from the heat, cover and move it to the preheated oven. Braise the birria for 4 to 4 ½ hours or until all of the beef is fork tender. Discard the bay leaves and onion and move the beef to a cutting board. Reserve all of the broth (or consomé). Shred the beef and set aside. Taste the consomé and season with salt and pepper. Depending on your preference of the style of birria you want, you may want a thinner consomé. If you want to thin it out, add your desired amount of water, chicken or beef stock. Bring to a simmer and taste/season again. Birria can be stored in the fridge, in airtight containers, meat and consomé separated, for up to 5 days. In a saucepan, over medium low heat, bring the consomé to a bare simmer (there should be a layer of dark red looking fat/oil on the top). Construct a taco station that includes: the consomé simmering on one burner, a cast-iron pan or plancha heated over medium heat, a plate of shredded beef from the birria, and corn tortillas to the side, as well as small bowls filled with shredded Oaxaca cheese, cilantro and chopped onions. Working in batches, take about ? cup of beef and add to the pan or plancha and begin to reheat and sear the beef, tossing occasionally to ensure even browning. Take one corn tortilla and dip it shallowly into the consomé, coating both sides with the dark red fat. Place the tortilla on the pan or plancha and cover with Oaxaca cheese. Fry the tortilla for 3 minutes or until the cheese has mostly melted and the underside has browned and started to crisp. Place the now seared meat on one half of the tortilla and top with cilantro and white onion. Fold the tortilla into a taco, sear each side for an additional 30 seconds and remove. Repeat this process until you have run out of beef. Serve the tacos topped with cilantro and onion, with lime wedges on the side, and small bowls of consomé for dipping.
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Apr 28, 2021 · Blend the chile mixture until very smooth and then place back in the pot along with water or beef stock, salt and pepper, and the meat and cook for 2 hours over medium heat or until very tender. Remove the beef and roughly chop or shred using forks. Strain the remaining liquid and return it to the pot.
From billyparisi.com
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BIRRIA QUESA TACOS - JOSHUA WEISSMAN
In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides. Once seared, take out the meat and leave on the side. Add a bit more oil to the pot back on medium heat and add chopped onions. Saute until just softened. Once softened, add tomato paste and cook down until paste starts to darken.
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BEEF BIRRIA QUESA TACOS WITH CONSOME - CARNALDISH
Sep 14, 2020 · Make the tacos. Heat a large non-stick skillet or comal over medium heat. Add about 2 teaspoons of the birria fat and 1 teaspoon of canola oil, then place two corn tortillas down, getting the fat on both sides. Let the tortillas heat and crisp while laying flat. Add a desired amount of cheese and birria meat.
From carnaldish.com
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Aug 10, 2020 · Birria Queso Tacos. Pour ½ cup of the consomé onto a shallow plate or dish. Add 2 tablespoons of vegetable oil to a large skillet over medium heat. Dip one corn tortilla at a time into the consomé, then place it flat into the oil in the skillet. Add about 1-2 tablespoons of beef, and shredded cheese onto one side of the tortilla.
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BEEF BIRRIA QUESA TACOS WITH CONSOMME - LA SAUCY KITCHEN
Jul 26, 2020 · Quesa tacos de birria de res or beef birria cheese tacos have started to become very popular among street food venders all around, but especially in southern California and in Tijuana, Mexico. They usually offer to sell the tacos with the broth the meat has been cooked in so you can dip your crispy taco into what they call a consomé .
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BIRRIA QUESA TACOS
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Sep 16, 2021 · Birria Quesa Tacos Recipe. Here is a simple birria quesa tacos recipe to try out, plus some useful tips! Birria Ingredients. 3 Morita chiles, dried; 5 guajillo chiles, dried; 11/2 tablespoons of vegetable oil; 3 pasilla chiles; 2 lb. beef chunks roast or beef brisket; 10 garlic cloves; 2 lb. short ribs, oxtails, or beef shank; 1 cinnamon stick
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TACOS BIRRIA RECIPE - SHARE-RECIPES.NET
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BIRRIA TACOS RECIPE · I AM A FOOD BLOG
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Sep 27, 2020 · Pour the paste into a strainer over the slow cooker containing the meat. Strain the paste into the slow cooker. Pour in the remaining 2 cups of beef stock and two cups of water. Stir. Add the remaining 2 bay leaves and cover with the lid. Cook on HIGH for 4 hours or until the beef is fork tender.
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BIRRIA TACOS (QUESA BIRRIA) - THE SUBURBAN SOAPBOX
Add the onions and cook until softened. Transfer the meat and all of the marinade to the pot. Stir in the cinnamon sticks, cloves and beef stock. Cover and transfer to the oven. Braise the meat for 3 hours. Remove the Birria stew from the oven and skim off some of the fat. Reserve the fat to cook the tacos.
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