Birria Quesa Tacos

This dish comes from the Jalisco region of Mexico and while time consuming, it’s worth the effort. If you are familiar with making Beef Bourguignon, Birria is similar only instead of using a bouquet of French herbs you base the consomé on an array of chiles and spices. The art to making good Birria is the consomé, which further ties this dish to the French culinary style. Birria consomé, however, is not clear. While Mexican food is often associated with spicy hot, it traditionally is not. This is why when preparing the peppers, their seeds are removed. Another aspect that Mexican cuisine shares with French cuisine is the importance of plating, which we talk about below.

Ingredients

  • 5 dried Guajillo chiles
  • 3 dried Morita chiles
  • 3 dried Pasilla chiles
  • 1.5 TBL vegetable oil for braising beef
  • 2 lbs Beef chuck roast or brisket
  • 2 lbs short ribs, or beef shank – something with bones
  • 10 cloves garlic
  • 6 cloves
  • 1 cinnamon stick
  • 1 tsp dried oregano
  • 1 1/2 tsp cumin seeds
  • 3 Roma tomatoes, halved
  • 2 oz. white wine vinegar
  • 1 large onion – quartered
  • 5 bay leaves
  • Beef stock – optional
  • The Birria Quesatacos
    • Corn tortillas
    • Shredded Oaxaca or mozzarella cheese – shredded
    • Freshly chopped cilantro
    • 1 large white onion – finely diced
    • Lime wedges

Process

  1. Mise en Place – make sure you have all the ingredients prior to starting. If you can’t find one of the specified chiles, substitute dried New Mexico red chile, which is usually available.
  2. Preheat oven to 350º F., and bring a quart of water to a boil.
  3. Prepare the Chiles
    1. Cut tops off the chiles and dump out the seeds – keep the seeds if you want a more spicy hot dish.
    2. In a large pot or Dutch oven, over medium heat, toast the chiles for 1 to 2 minutes, stirring constantly.
    3. Remove to a medium bowl and cover chiles with boiling water,~3 cups.
    4. Set a small plate on top of the chiles to keep them submerged. Allow to rehydrate for 20 mins then remove the chiles and reserve the liquid.
  4. Braise the Beef
    1. Generously season beef with salt and pepper.
    2. While the chiles soak, increase heat in the dutch oven to Med High and add vegetable oil and let warm.
    3. Working in batches, sear the beef thoroughly, ~6 mins per side for the roast and ~5 mins per side for the bone-in cuts). Set seared beef aside until all the pieces are done.
  5. Simmer Beef in Sauce
    1. In a blender or food processor, add the chiles, garlic, cloves, cinnamon stick, oregano, cumin seeds, tomatoes, vinegar and 12 oz. of the chile liquid. Blend until mixture becomes a smooth paste (~1 min).
    2. Return beef to Dutch oven over Med heat.
    3. Add quartered onion, bay leaves, and the chile paste.
    4. Add enough water to just cover the beef and bring to a simmer.
  6. Bake the Birria
    1. Place covered Dutch oven itto the preheated oven.
    2. Brake for ~4.5 hours or until all of the beef is fork tender.
    3. Discard the bay leaves and onion and move the beef to a cutting board and allow to slightly cool. Shred the beef and set aside.
  7. Make the consomé
    1. Warm Dutch Oven over Med heat season the chile sauce with salt and pepper to taste.
    2. If you think the consomé is too thick, you can thin with beef stock.
    3. Bring consomé to a simmer then remove from heat.
  8. Build your Birria Quesa Tacos
    1. Unlike French consomé, you want to retain the dark red layer fat/oil on the top of the sauce.
    2. Before you start making the tacos, heat a cast-iron pan (plancha) over Med heat.
    3. Working in batches, place ~0.5 cup of shredded beef into the plancha and allow to reheat/sear. Toss occasionally to ensure even heating.
    4. Take a corn tortilla and dip it into the consomé so both sides are coated with the dark red fat.
    5. Place the tortilla onto the plancha and cover with shredded Oaxaca cheese.
    6. Fry the tortilla ~3 mins, or until the cheese has mostly melted; the underside of the tortilla will start to crisp.
    7. Place the warmed meat on one half of the tortilla and top with cilantro and diced onion.
    8. Fold tortilla into a taco.
    9. Sear each side ~30 sec and remove.
    10. Repeat process until you have run out of beef or tortillas.
  9. Plate your Brria Quesa Tacos
    1. When done making the tacos, skim remaining fat from the consomé.
    2. Plate the tacos by topping them with cilantro and onion, then drip consomé on top.
    3. Place lime wedges on the side, and add a small bowl of consomé for dipping.
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