Easy Cheesy Birria Quesa Tacos Mouthwatering

Easy Cheesy Birria Quesa Tacos Mouthwatering

If you have never had Birria Quesa Tacos, then you must definitely try this recipe! Melt in your mouth juicy beef paired with Oaxaca cheese in a crispy corn tortilla, then deep into the consummé you braised the beef in. Birria Quesa tacos are truly mouthwatering, bursting with flavor in every bite.

Birria is a Mexican dish from the state of Jalisco. The Spanish term "birria" is used to describe immaterial things without value or quality. It is a traditional ancestral soup or stew made from a combination of chili pepper-based goat or beef meat adobo, garlic, cumin, bay leaves, and thyme, and cooked at low heat.

Birria

Consomé is the liquid the birria meat cooks in and becomes incredibly flavorful in the process. It's made of beef stock, softened dried chiles, adobo sauce, apple cider vinegar, spices and cooked down onion, tomatoes and garlic that's pureed into a smooth, velvety brothy sauce

What is birria consome made of?

Easy Cheesy Birria Quesa Tacos Video Tutorial

Easy Cheesy Birria Quesa Tacos Mouthwatering

Ingredients

For the Adobo:

2 tbsp vegetable oil

8 tomatoes

1 large onion

12 garlic cloves

1 tbsp whole black peppercorn

1/8 tsp ground cloves

1tsp cumin

1tsp dried thyme

1tsp dried oregano

1 cinnamon stick

3 bay leaves

8 Wide chili

5 Guajillo chili or new Mexico chile pods

4 cups of beef stock

For the Consomme

2 lbs short ribs

2 lbs oxtail

2 lbs chuck roast

Salt to taste

4 cups of beef stock

For your tacos:

Corn tortillas

Oaxaca cheese

Fresh chopped onion and cilantro

Fresh lime juice

Instructions:

Season the meat with salt. In a large pot over medium heat add vegetable oil and sear the meat 2-3 minutes on all sides until browned. Once seared removed from the pot and set aside.

Add tomatoes cut in large chunks, onion roughly chopped, garlic, black peppercorn, allspice, cumin, thyme, oregano, cinnamon stick, bay leaves, wide and guajillo chili, and vinegar. Stir and let them sweat for about 5 minutes. Then add 4 cups of beef stock, bring to a boil and cook for about 8 to 10 minutes.

Now use a blender and blend until smooth.

Add 4 cups beef stock, and bring the beef back in. Bring to a boil and reduce to heat to low. Cover and braise for about 1.5 to 2 hours or until fork-tender. Then remove the meat from the pot (and any bones) and shred using a fork. Now run the consomme through a strainer for a clear broth. Skim all the fat from the top of the consomme and set a aside. Deep the corn tortillas into the oil removed from the consomme and place on a skillet over medium heat. Heat up the tortilla until you see it bubbling up, then flip it over. Top with shredded cheese (preferably Oaxaca cheese) and cook until just melted. On one side add the braised shredded meat with a drizzle of consomme. Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.

Pour some of the consomme into a small serving bowl and add onion, cilantro, and lime juice. Deep your Birria tacos in the consommé and enjoy!

Enjoy your Cheesy Birria Quesa Tacos Mouthwatering!