The Juiciest Homemade Birria Quesa Tacos

birria meat

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef is lower in fat, while pork shoulder is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is usually cheaper.

Remove stems and de-seed the ancho chilis, guajillo chilis, and chili de arbol.

Season the beef with salt.

In a large pot, heat canola oil over medium-high heat until hot.

Sear the meat in batches for 2-3 minutes on all sides until browned.

Remove the meat and set aside.

Add more oil to the pot, then add chopped onion and sauté until softened.

Stir in tomato paste and cook until it darkens.

Add sliced garlic and sauté until fragrant.

Pour in beef stock and add the dried chilis.

Create a spice sachet with black peppercorns, coriander, cinnamon stick, and bay leaves, then add to the pot.

Bring to a light simmer, cover, and braise for 1 hour, stirring occasionally.

Remove the chilis, blend them with some liquid until smooth, and return to the pot.

Braise for an additional 1.5 hours until the meat is tender.

Remove the meat, discard bones, and shred it.

Season the broth with salt and set aside.

Tear Oaxaca cheese into threads.

Dunk corn tortillas in the broth, then place on a medium cast iron skillet over medium heat.

Top with shredded Oaxaca cheese and cook until melted.

Add shredded meat and drizzle with broth, fold the taco, and toast for 1-3 minutes on each side until crispy.

Serve with broth, diced onion, and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens