How One of Oakland’s Best Taco Trucks Makes Quesabirria — The Experts

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can still be flavorful.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese is cheaper and melts well.

Cut the shoulder cut beef into pretty big pieces, leaving some fat on.

Prepare the marinade with California chiles, guajillo chiles, and aromatic spices like cinnamon, ginger, and pepper.

Massage the marinade into the meat thoroughly and let it marinate for at least 24 hours.

Cook the marinated meat at a slow temperature for between five to seven hours.

Prepare the birria salsa by toasting chiles de arbol, Roma tomatoes, and garlic, then blending them with birria spices.

Chop onions and start pickling them with lime juice to break through the fattiness of the birria.

Check the birria after cooking; it should be tender enough to break apart with bare hands.

Use a cleaver to give the cooked meat a few whacks to shred it slightly without breaking it apart.

Dip La Finca tortillas in a secret oil and heat them until crispy but not burnt, ensuring the cheese melts inside.

Assemble the tacos with birria, cheese, pickled onions, cilantro, and birria salsa.

Serve with a side of consommé for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens