Sunday, April 14, 2024

Birria Tacos (Quesabirrias) – Stefan’s Gourmand Weblog

Birria is a well-liked dish from the Mexican area of Jalisco. The taco model, often known as quesabirrias, has grow to be in style within the US, which was most likely why quesabirrias had been on the menu in Cozumel (Yucatán). Plenty of American vacationers come there by cruise ship. It gave me the chance to strive it throughout my journey to Yucatán. I had seen Birria tacos on-line earlier than (as a result of my buddy Melvin pointed it out to me and steered we must always put together it), however I had not tried them but. The model in Cozumel made me wish to make it quickly once I acquired residence, because it was actually good. What makes them so good is that the Birria tacos are dipped within the gravy from the stew for further taste.

In Jalisco there are eating places that serve solely birria, that are known as birrieria. Birria is a stew of meat with chiles and spices, for which initially goat meat was used. The title means one thing like “mess”, because the stew appears fairly messy. These days beef is used extra usually than goat.

I’ve largely used Irene’s recipe from My Slice of Mexico, however tailored it for sous vide. I’ve checked a number of different recipes on-line from dependable sources like Pati Jinich and Mexico in my Kitchen and so they had been all fairly related. The benefit of utilizing sous vide is that the meat might be extra tender and juicy, and that you simply don’t should have a tendency the stew because it cooks.

For the meat I’ve chosen beef brief ribs, trimmed the fats and rendered the fats from that to fry the quesadillas. This provides an extra beefy taste and it makes the gravy much less fats. I cooked the ribs with the bones, after which after cooking made a inventory from the bones for the gravy. Roasting the remaining elements is necessary for depth of taste. As an alternative of beef brief ribs you possibly can additionally use one other sort of beef appropriate for stewing equivalent to chuck, however then add some beef bones with marrow for making the inventory.

Oaxaca cheese is used for quesadillas in Mexico. If you happen to can’t get it, grated mozzarella is an effective substitute. Mexican cinnamon and Mexican oregano are usually not precisely the identical as common cinnamon and oregano, however they’re fairly related and an appropriate substitute. It’s nonetheless necessary to make use of several types of chiles, as a result of they every contribute a distinct aspect to the flavour profile equivalent to earthy, smoky, fruity, and spicy.

Rendering the fats just isn’t very efficient on the similar temperature as used for cooking the meat sous vide. After 48 hours at 68C/155F not even half of the fats could have rendered out. It’s subsequently essential to render the fats individually. You are able to do this sous vide at 85C/185F for 8 hours or so, however it additionally works nicely to cut the fats and boil it for a few hours with water and even higher and sooner in a strain cooker. You could possibly in fact additionally simply purchase beef tallow as an alternative of rendering it your self. The photograph exhibits how rather more fats might be rendered after the fats had already been sous vided for 48 hours at 68C/155F.


For 16 tacos, serves 4 as a most important course

  • 1,8 kilo (4 lbs) bone-in brief ribs (or 900 grams (2 lbs) chuck plus beef bones and rendered beef fats)
  • 1/2 tsp complete cloves
  • 1/2 tsp complete allspice
  • 1/2 tsp floor Mexican cinnamon (or common cinnamon)
  • 2 tsp dried Mexican oregano (or common oregano)
  • 1/2 tsp cumin seed
  • 1 tsp black peppercorns
  • 125 ml (1/2 cup) apple cidre vinegar
  • 9 grams (1/2 Tbsp) desk salt
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 2 dried cascabel chiles
  • 8 garlic cloves, unpeeled
  • 4 plum tomatoes
  • 1 onion, quartered

To serve

  • 150 grams grated Oaxaca cheese or grated mozzarella
  • 16 tortillas with a diameter of 15 cm (6″)
  • 1 minced onion
  • contemporary cilantro

For the salsa

  • 4 plum tomatoes
  • 1 to 4 dried arbol chiles
  • 1 tsp dried Mexican oregano (or common oregano)
  • 1/2 tsp salt
  • 1 Tbsp olive oil


Step one is to trim away the layer of fats from the brief ribs with a pointy knife. Reserve the fats. You can too ask your butcher to do that for you, however ensure that to get the fats as nicely.

Trim away all of the fats and something that’s not pink, however it isn’t an enormous deal if some traces stay behind.

Vacuum seal the fats individually and prepare dinner sous vide for about 8 hours at 85C/185F, or boil or strain prepare dinner it with 250 ml (1 cup) of water for a few hours.

Sieve the fats afterwards…

…and permit to sit back. The fats will float on prime and solidify when chilly, and thus might be simple to separate from the liquid. You should utilize the remaining liquid for the birria gravy.

Toast the dried chiles in a frying pan with out fats over medium excessive warmth. The chiles ought to grow to be gentle and aromatic, however not burnt.

Take away the stems and seeds from the chiles, place them in a bowl, and canopy with chilly water. Enable them to soak for at the least 10 minutes.

Roast 4 plum tomatoes, 1 quartered onion, and eight unpeeled garlic cloves below the broiler. Place the rack near the heating aspect. All the pieces might be charred properly in 5 to 10 minuters.

Toast 1/2 tsp cloves, 1/2 tsp allspice, 1/2 tsp cumin seed, and 1 tsp black peppercorns for five to 10 minutes within the oven (the residual warmth from broiling the tomatoes is ideal for that).

Enable the spices to chill considerably after which grind them with a spice grinder or utilizing a mortar and pestle.

Enable the soaked chiles to empty after which puree them along with the roasted tomatoes, garlic, onion, floor spices, and 9 grams of salt utilizing a blender.

The mole you may have now made must be clean.

Separate every slab of brief ribs into particular person ribs, and vacuum seal them with the mole. If utilizing en exterior vacuum sealer you need to freeze the mole first, or use ziploc luggage and the water displacement technique. With a vacuum machine with a chamber you possibly can simply vacuum seal the meat with the sauce.

Cook dinner the meat sous vide for about 2 days (48 hours, kind of) at 68C/155F.

After sous viding, pour the liquid from the baggage right into a stockpot or strain cooker.

Take away the ribs from the meat and add the ribs to the stockpot/strain cooker. Additionally add the connective tissue, which must be simple to detach from the meat.

You’ll find yourself with good chunks of ‘clear’ meat with none bone or connective tissue.

Cowl the bones with water and simmer them for a few hours within the stockpot or strain prepare dinner for one hour. This can prepare dinner the tomatoes and onions (which have so far solely been heated to 68C/155F), extract extra taste from the bones, and develop the flavour of the gravy.

Within the meantime, make the salsa. Roast 4 plum tomatoes with 4 garlic cloves below the broiler till they’re charred (5 to 10 minutes).

Take away the seeds from 1 to 4 dried arbol chiles (1=delicate, 2=medium, 4=scorching) and sauté them gently for a minute in a tablespoon of olive oil. Don’t enable the chiles to burn.

Mix the olive oil, arbol chiles, garlic and 1 of the tomatoes…

…till fully clean. You don’t need any chunks of garlic or chiles in your salsa.

Then add the three remaining roasted tomatoes, with 1 teaspoon of Mexican oregano and 1/2 teaspoon of desk salt.

Mix on low pace or pulsing, to offer the salsa a considerably coarse texture.

Sieve the gravy and discard the solids. (For the very best yield you possibly can rinse the bones with some scorching water, which can nonetheless dilute the gravy considerably.)

Doe de gezeefde jus in een pan en houd deze heat, tegen de kook aan.

Enable 2 tablespoons of beef fats to soften in a frying pan.

Brown the chunks of beef within the pan with the meat fats over excessive warmth on all sides.

Take the meat out of the pan and pull it into shreds with two forks.

By browning the meat first and pulling it afterwards, it’s simpler to brown it and it’ll stay extra juicy.

Preserve the gravy scorching. Add some extra beef fats to the frying pan. Dip a tortilla within the gravy.

Fry the tortilla for about 10 seconds within the beef fats over medium-high warmth.

Flip the tortilla and place 1/16 of the pulled beef (about 40 grams) on half of the tortilla. Sprinkle with 1 tablespoon of grated cheese.

Shut the quesadilla and fry till it’s properly browned.

Then flip the tortilla, ensuring to show with the closed facet down to stop the filling from falling out. Fry on the opposite facet till properly browned. In case your frying pan is massive sufficient, you can begin with one other tortilla within the meantime.

When a batch of quesadillas is completed, you possibly can preserve them heat on a plate within the oven at about 75C/175F. Proceed till you may have ready 16 quesabirrias.

Serve the quesabirrias with cilantro, minced onion, the salsa, and a bowl of heat birria gravy.

Your friends can open their quesabirra and add cilantro, onions, and salsa to their liking, after which shut it once more. They will dip the quesabirria within the gravy. (Much less messy: add gravy to the within of the quesabirria.)

Wine pairing

This pairs nicely with a clean spicy pink wine. My favourite is a 100% Petit Verdot from Sicily known as Timperosse by the Mandrarossa vineyard. I’ve additionally tried it with a pink Côtes du Rhône (largely Grenache), Primitivo from Puglia, Etna Rosso (largely Nero Mascalese, from Sicily), Baccarossa (Nero Buono di Cori from Lazio), and Cirò from Puglia (Gaglioppo), however all of these had been a bit astringent with the quesabirrias.

Related Articles


Please enter your comment!
Please enter your name here

Latest Articles