Birria Tacos (Quesabirria)
These impressive, messy & delicious tacos are great for a crowd. Make these for your next taco night with friends. Make them the day before for easy party planning.
You will have plenty of leftovers with this recipe if you don't make it for a party.
You can make Birria Soup or Birria Ramen.
Makes: about 24 tacos
Prep time: 30 minutes
Total time: 4 hours
for the birria:
4 ounces guajillo chilies (about 12), stemmed and seeded
7 morita chilies, stemmed and seeded
2 ancho chilies, stemmed and seeded
2 plum tomatos
4 garlic cloves, peeled
2 teaspoons Mexican oregano
2 teaspoons ground cumin
1 teaspoon black peppercorns
5 whole cloves
1 bay leaf
¼ white onion, peeled
2 tablespoons kosher salt
5 tablespoons white vinegar
5 pounds of, or a combination of beef round knuckle (meat you would use in roasts), cap removed and bone in beef short ribs
kosher salt and freshly ground black pepper, to taste
3/4 cup vegetable oil
for the tacos and serving:
1 pound shredded Monterey Jack cheese or Oaxaca cheese (or combine them!)
corn tortillas. Corn is traditional but I found small flour tortillas and had to go for it.
1 bunch cilantro, minced
1 large white onion, finely chopped
lime wedges, for serving
pickled red onion
salsas of your choice, for serving
This recipe is adapted from Andres Galindo
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