Abby Allen · May 3, 2021 · 3 min read
If you tend to keep up with all of the latest food trends, and/or don't live under a rock, odds are, you have heard of Birria or Quesabirria Tacos. However, for those who haven’t, Birria tacos are usually comprised of meat, such as beef or goat, that has been slowly braised and is then loaded into a tortilla and pan fried then served with consomé on the side. The meat is braised in a brilliant combination of chilis and spices and oozes with flavors.
Quesabirria tacos take things one step further. In essence, they are the perfect storm of a cheese quesadilla and a taco, all wrapped up into one incredible being. Let's get serious, who could be mad about that?
While goat is traditionally used, I prefer beef. In fact, utilizing a combination of beef is encouraged, though, not necessary. I love using two pounds of just short ribs when I encounter some beautiful ones, but, use any kind of beef that you can get your hands on. Recommendations include: beef shank, chuck roast, cap roast, etc. Rollin' Oats offers a superb variety of quality beef, most of which is grass fed and organic. Additionally, they have everything else needed for this fancy little taco number that you'll want to make over and over.
A lot of Birria recipes recommend Guajillo dried chilis, which are not always offered at Rollin' Oats. However, they do have Anaheim and Pasilla chilis, which boast a very similar flavor profile.
Short Rib Quesabirria Tacos
Meat and Marinade
- 2 lbs Short Ribs, Beef Roast, or Beef Shank You can use one or a combination of two meats - whichever you prefer
- 3 Dried Pasilla Peppers Guajillo or Anaheim will work as well
- 1 7oz can Chipotle Peppers in Adobo
- 3/4 cup Crushed Tomatoes
- 1/4 cup White Wine Vinegar
- 6 Garlic Cloves Minced
- 1 1/2 tsp Oregano
- 1 tsp Paprika
- 2 tbsp Salt Divided, plus more, as needed
- 1 White Onion Medium in size, chopped
- 1 Cinammon Stick
- 3 Bay Leaves
- 4 cups Beef Broth
- 1 tbsp Olive Oil
Birria Taco Assembly
- 4 Tortillas Your preference. I like Siete Foods grain free
- 1 cup Queso Blanco Cheese Grated
- Minced White Onion
- Fresh Cilanto
- Add dried Pasilla peppers to a medium heat safe bowl. Bring a few cups of water to a boil and then carefully pour the hot water over the peppers. Allow to soak and soften for about 15 minutes. Remove peppers from water, cut off stems and dump the seeds out into the sink and discard.
- Add softened peppers to food processor with the rest of the marinade ingredients and 1 tbsp salt and process until smooth. Liberally salt meat with remaining 1 tbsp salt and some pepper. Pour marinade over meat and cover and marinade for at least one hour and up to overnight.
- Heat oil in a large dutch oven over medium heat. Add onion, stirring occasionally, until onion softens, 6-8 minutes. Add in meat and marinade and remaining consome ingredients. Bring to a simmer, partially cover and turn the heat to medium low/low (whichever heat level allows for a gentle simmer) until meat is fall off the bone tender and shreds easily, 3.5 - 4 hours.
- Remove meat/bones from consome, discard bones and place meat in a separate bowl, shred and reserve for assembly.
- Carefully strain consome into a heat proof bowl/pot through a mesh sieve and reserve for assembly, discard any solids.
- Ladle one half cup or so of consome into a shallow bowl or onto a plate. Heat medium nonstick skillet over medium heat. One at a time, dip one side of tortilla into shallow bowl/plate of consome. Then place tortilla consome dipped side down into the skillet.
- Liberally cover tortilla in shredded Queso Blanco. Then, top with shredded meat, followed by onions and cilantro.
- Carefully fold the tortilla in half and continue to cook until each side of the tortilla is lightly crisp and golden.
- Serve tacos with consome on the side for dipping.