I’ve been making beef birria for years and it is probably in my top ten favorite dishes to make. It’s so freakin’ good and so easy to make! Imagine biting into a crispy corn tortilla, filled with tender, shredded birria meat and melted Oaxaca cheese, then dipping it into a rich, flavorful broth. The burst of flavors and gooey melted cheese make this birria tacos with consome recipe irresistibly mouthwatering.
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Why Love This Recipe
There’s a good reason quesabirria tacos have taken the United States by storm. It’s the perfect blend of traditional Mexican beef stew and the modern-day taco, offering a unique taste that’s very comforting. Plus…
- It’s yummy: The combination of tender beef, aromatic spices, and rich consomé creates a mouthwatering taste that’s hard to resist.
- Perfect for Gatherings: Whether it’s a family dinner or a taco night with friends, this recipe is a surefire hit.
- That consume!: The consomé isn’t just a side; it elevates this taco experience, making each bite juicy and flavorful with each dip.
- Cheesy goodness: I mean, c’mon! It’s melted cheese!
- Pairs Well with Sides: Whether it’s refried beans, Mexican rice, or a simple salad, this taco recipe complements a variety of side dishes.
- Budget-Friendly: Despite its gourmet feel, the ingredients are affordable and easily accessible, making it a luxury experience without the hefty price tag.
What are Birria Tacos?
Birria tacos are a culinary gem from Mexico that has recently gained immense popularity, especially in the United States. Made with tender beef, these tacos are often served with a side of consomé for dipping, making every bite a juicy delight.
Birria hails from the state of Jalisco in Mexico. Originally, birria was served as a stew, often made with goat meat (though beef has become a popular alternative), and was a celebratory dish for special occasions.
Start with the Birria de Res Recipe
In my previous post, we delved deep into the art of making the perfect Slow Cooker Birria Consomé. If you’re looking to make these delicious tacos, head over to that post to get your birria meat and consomé ready!
Ingredients Needed to Make Birria Tacos with Consome
- Birria Meat: The beef is marinated and simmered in a rich, flavorful broth made with a blend of dried chilies, spices, and herbs until it’s fall-apart tender. Get the recipe here.
- Consomé: The broth in which the meat is cooked is called consomé. It’s a deeply flavorful soup, perfect for sipping and dipping.
- Corn Tortillas: The tender birria meat is stuffed into corn tortillas with a generous helping of cheese, and then griddled until crispy.
- Cheese: Oaxaca or mozzarella, melted to gooey goodness inside the taco.
- Garnish: Fresh cilantro and lime wedges add a burst of freshness.
How to Make Birria Tacos
Skim some of the fat off the top of the birria consome. Heat a few tablespoons of the fat in a skillet over medium heat.
Place a corn tortilla in the skillet and sprinkle with shredded cheese then top shredded birria meat.
Fold the tortilla in half to form a taco shape. Fry the quesatacos until crispy and golden, flipping as needed.
Repeat with the remaining tortillas and filling.
Serve hot, garnished with chopped cilantro and lime wedges with the consomé on the side for dipping.
Variations and Ingredient Substitutions
- Meat: While beef is traditional, goat meat, short ribs or even pork birria can be used for a different flavor profile.
- Tortillas: Flour tortillas can be used in place of corn tortillas for a softer texture.
- Cheese: Mozzarella, Monterey Jack or even cheddar can be used if Oaxaca cheese isn’t available.
- Toppings and Garnishes: Traditional toppings include chopped white onion, cilantro, and lime wedges. Variations can include sliced radishes, diced tomatoes, crumbled queso fresco, or sliced jalapeños for extra heat.
Tips and Tricks
- Cheese Matters: Use a good melting cheese. Oaxaca is traditional and melts beautifully, but if you can’t find it, mozzarella or Monterey Jack are great alternatives.
- Use the Consome Oil for Frying: For that iconic red hue and added flavor, lightly dip your tortillas in the birria consomé before adding them to the skillet. This gives them a beautiful color and infuses them with more flavor. You can also skim the fat off the top (as I do) rather than dipping. I do it this way so I’m not dipping too far into the actual consome which makes it harder to get a crispy exterior without breaking the shell.
- Use Medium Heat: Cook your quesatacos over medium heat. This allows the cheese to melt perfectly while the tortilla becomes beautifully crispy without burning.
- Double Up: If your tortillas are thin, feel free to double them up. This ensures they hold the filling without tearing.
- Don’t Overstuff: While it’s tempting to load up on that delicious birria meat, overstuffing can lead to tearing and make flipping the taco tricky.
- Serve Immediately: Quesatacos are best enjoyed hot and crispy, straight off the skillet. The cheese should be melty, and the tortilla should have a delightful crunch.
- Consomé on the Side: Always serve with a side of warm consomé for dipping.
- Garnish: While the quesataco is delicious on its own, a sprinkle of fresh chopped cilantro and a dash of lime can elevate the flavors.
- Skillet Choice: A cast-iron skillet or a non-stick skillet is ideal for making quesatacos. They provide even heating and ensure the tortillas get crispy without sticking.
Storing Leftover Quesatacos
Place the quesatacos in an airtight container, separating layers with parchment paper to prevent them from sticking together. Store in the fridge for up to 3 days.
How to Reheat Quesatacos
Oven or Toaster Oven: This is the best method to retain the quesatacos’ crispiness. Preheat your oven or toaster oven to 375°F. Place the quesatacos on a baking sheet and heat for about 10 minutes, or until they’re hot and crispy.
Skillet: Heat a non-stick skillet or cast-iron pan over medium heat. Add the quesatacos and cook until they’re heated through and regain their crispiness. You can cover the skillet for a few minutes to ensure the insides get warm, but remove the lid towards the end to get the tortilla crispy.
Microwave: While this method is quick, it will not retain the quesatacos’ crispiness. If you’re in a hurry, you can microwave them on a microwave-safe plate, covered with a paper towel, for about a minute.
Birria Tacos FAQs
What spices are essential for an authentic birria taco flavor?
Key spices include Mexican oregano, bay leaves, cinnamon stick, and ground cumin. These spices, combined with chili peppers like ancho chiles and guajillo peppers, give birria its authentic Mexican flavor.
What’s the best meat for birria tacos?
Beef chuck roast and beef shank are popular choices due to their rich flavor and tenderness when slow-cooked. However, in places like Los Angeles, you might find variations like goat meat or even carne asada.
How do I achieve that golden brown crispiness on the tortilla?
Cooking the tortilla on medium heat to medium-high heat (depending on your stove) in a cast iron skillet with a bit of consome oil or vegetable oil will give it that desired golden brown finish.
Is there a vegetarian version of birria tacos?
Traditional birria tacos are meat-based, but for those seeking a vegetarian option, mushrooms or jackfruit can be used as meat substitutes.
Birria tacos are more than just a food trend; they’re a journey into the heart of Mexican cuisine. These delicious comforting tacos are sure to impress. Don’t forget to share your birria taco creations on social media and tag me @gimmefromscratch!
Birria Quesatacos with Consomme Recipe
- 2 cups shredded birria meat, recipe link in notes
- birria consomé, for dipping
- 2 cups shredded cheese, such as Oaxaca or mozzarella
- 10 corn tortillas
- fresh cilantro, chopped, for garnish
- lime wedges, for serving
- Skim some of the fat off the top of the birria consome. Heat a few tablespoons of the fat in a skillet over medium heat.
- Place a corn tortilla in the skillet and sprinkle with shredded cheese then top shredded birria meat.
- Fold the tortilla in half to form a taco shape. Fry the quesatacos until crispy and golden, flipping as needed.
- Repeat with the remaining tortillas and filling.
- Serve hot, garnished with chopped cilantro and lime wedges with the consomé on the side for dipping.