QUESABIRRIA TACOS RECIPE RECIPES

Name: Quesabirria Tacos
Total time: 15 min
Yield: 4 tacos
Cuisine: mexican
Ingredients: 1/4 cup seasoned birria fat plusu00A01 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

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

Ingredients

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.

BIRRIA TACOS (QUESABIRRIA TACOS) - MARICRUZ AVALOS KITCHEN ...

Birria Tacos (Quesabirria Tacos) - Maricruz Avalos Kitchen ... image

Birria tacos, also know as quesabirria tacos are a popular Mexican street food. Those tacos are so simple, yet delicious.

Provided by Maricruz

Categories main dish

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 25

Number Of Ingredients 9

Ingredients

2 ½ lb chuck beef (read notes)
2 cups Mexican adobo sauce (or 1 -8oz jar of store-bought)
3 cups quesadilla cheese (shredded)
salt (as needed)
25 corn tortillas
1 ½ cups onion (chopped)
1 cup cilantro (chopped)
6 limes
chile de árbol salsa

Steps:

Make the quick birria
Using the crockpot
Make the birria tacos
Serve

Nutrition Facts : Calories 322 kcal, CarbohydrateContent 18 g, ProteinContent 18 g, FatContent 21 g, SaturatedFatContent 9 g, TransFatContent 1 g, CholesterolContent 62 mg, SodiumContent 4240 mg, FiberContent 2 g, SugarContent 1 g, UnsaturatedFatContent 9 g, ServingSize 1 serving

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