The Juiciest Homemade Birria Quesa Tacos
About this recipe
These Juiciest Homemade Birria Quesa Tacos take the classic birria to the next level by combining it with melty Oaxaca cheese in a taco form. This version is rich, flavorful, and perfect for dunking in a savory consommé, making it a delightful treat for any taco lover.
In this recipe, Joshua Weissman guides you through the process of making these tacos from scratch, emphasizing the importance of using quality ingredients and techniques to achieve that perfect, juicy bite.
Ingredient notes
- You can substitute the three large beef short ribs with one pound of boneless short ribs if preferred.
Tips from Joshua Weissman’s video
- Searing the meat until it develops a deep brown crust is crucial for building flavor; avoid gray meat at all costs!
- When blending the chilies, make sure to add 1-2 cups of the cooking liquid to achieve a smooth puree.
- Use the freshest corn tortillas you can find for the best texture and flavor in your quesatacos.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What is the total cooking time for this recipe?
- The total cooking time is 3 hours.
- What type of cheese is recommended for these tacos?
- Oaxaca cheese is recommended for its melting qualities and flavor.
- What should I do if I can't find ancho or guajillo chilies?
- The video does not specify substitutes for these chilies, but they are key to the flavor profile.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Remove stems and deseed the ancho chilies, guajillo chilies, and chiles de árbol.
- 2
Season the meat (chuck roast, short ribs, oxtail) generously with salt.
- 3
In a large pot, heat enough canola oil to coat the bottom over medium-high heat until hot.
- 4
Sear the meat in batches for 2-3 minutes on all sides until browned, then set aside.
- 5
Discard any burned oil from the pot and add a couple of tablespoons of fresh oil.
- 6
Add the chopped yellow onion to the pot and sauté until it begins to soften.
- 7
Stir in the tomato paste and cook until it darkens and sticks to the pan.
- 8
Add the sliced garlic and sauté until fragrant.
- 9
Pour in the beef stock and add the dried chilies.
- 10
Prepare a sachet with black peppercorns, toasted coriander, cinnamon stick, and bay leaves in cheesecloth and tie tightly.
- 11
Add the sachet to the pot, bring to a light simmer, cover, and braise for 1 hour, stirring occasionally.
- 12
After an hour, remove the chilies and blend them with 1-2 cups of the liquid until smooth.
- 13
Return the blended mixture to the pot, bring to a simmer, and braise for an additional 1.5 hours until the meat is tender.
- 14
Remove the meat, discard bones, and shred the meat and fat to desired consistency.
- 15
Season the broth (consommé) with salt and set aside.
- 16
Tear the Oaxaca cheese into threads for melting.
- 17
Dunk each corn tortilla in the broth, then place on a medium cast-iron skillet over medium heat.
- 18
Top with shredded Oaxaca cheese and cook until melted.
- 19
Add a generous helping of the shredded meat and drizzle with consommé before folding the taco.
- 20
Cook for 1-3 minutes, flipping to toast both sides until the cheese is melted and the tortilla is crispy.
- 21
Serve with a ramekin of consommé, topped with diced sweet onion and chopped cilantro.
Heads up — we had to guess a little:
- The quantity of Oaxaca cheese is inferred based on typical usage for quesatacos.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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