View Static Version
Loading

Birria Tacos become hit tik tok trend supporting Mexican culture. a mix between QUESADILLA AND TACO

Have you seen this viral recipe hit all social media platforms? The birria quesa taco is a delicious combination of spices, beef and cheese, creating a perfect bite. These tacos are drenched with chili sauce, drawing in flavor and a little bit of spice. While I'm not from Mexican descent, making these tacos is a fun way to immerse myself into a bit of Mexican culture.

All of the ingredients are shown above, but feel free to add any extra ingredients to suit your palette.

Ingredients list:

  1. 4 lb Beef Short Rib (heavily salted and peppered)
  2. 4 lb Chuck Roast (heavily salted and peppered)
  3. 2 Tbsp Oil
  4. 15 Guajillo Chile
  5. 12 Chile Puya
  6. 4 Chile Ancho
  7. 5 Chile de Arbol (optional for spice)
  8. 10 Garlic Cloves
  9. 6 Bay Leaves
  10. 2 Onion (1 whole, 1 diced)
  11. 5 cups of water
  12. 2 Inch Piece Ginger (peeled)
  13. 1 tsp Peppercorns
  14. 1 tsp Whole Cumin Seed
  15. 1 tsp Mexican Oregano
  16. 3 Whole Cloves
  17. 1 Tbsp White Vinegar
  18. 2 Roma Tomatoes
  19. Corn Tortillas
  20. Shredded Cheese
  21. Cilantro (chopped)
  22. Limes
  23. Salsa (optional
  24. Sour Cream (optional)
  25. Guacamole (optional)

・・・

To prepare the died chiles, you need to remove the stem and seeds.

Once you separate the stem and seeds from the base of the chile, throw them out.

Next, after covering the beef in salt and pepper, cut the chuck roast into smaller pieces to speed up the cooking process. Sear the beef in oil for four to six minutes per side.

Brown the beef in batches so it cooks evenly.

After that, add the beef back into the pot, along with the dried chiles, garlic, bay leaves, onion, ginger and water. Cover the lid and set to a medium-high heat and let sit for two hours.

Ensure that the liquid covers the beef and chiles.

Once open, transfer all solid vegetables such as the onion, chiles and garlic to the blender. Take out the bay leaves and ginger and discard. Once in the blender, add the whole cumin seeds, peppercorns, Mexican oreganos, whole cloves, white vinegar and the Roma tomatoes and blend together.

Once blended, add back into the pot.

Next, remove the bones from the short ribs and shred the rest of the beef.

Let the beef sit in the blended mixture while you prepare the tortillas.

For later, cut up the red onion, limes and cilantro.

Make sure to cut enough for the amount of tacos you are making.

Next, heat up a large pan and heat it up on medium heat. Take the tortillas and dip them into the fatty top part of the consome and place them on the griddle. Cook for 30-45 seconds per side and flip.

Be careful not to dip the tortillas in the consome for too long or else they will become soggy.

After, place cheese onto one side of the tortilla.

Place as much cheese as you would like.

Next, place the beef on top of the side with cheese.

The easier method to flip the taco is making sure the fillings stay on one side of the quesadilla.

Now place the cilantro and red onion you just cut up on top of the beef. Squeeze lime juice on top of the taco.

At this stage you are ready to flip!

Finally, flip the quesa taco onto one side of its surface.

Above is a completed model of a birria taco.

To serve your quesa birria tacos, get a bowl of consome, season it with salsa, sour cream, or guacamole. Add more cilantro, onion and lime and dip it into the consome.

Enjoy!

All photos by Caroline Zajac '25

NextPrevious