Homemade Birria Tacos Recipe (Quesa Tacos) + Beef Birria Consomé
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- Опубліковано 27 кві 2021
- Learn how to make classic beef birria consomé that is simmered in a delicious pepper broth and shredded to perfection.
Birria tacos come from birria consomé, which is a zesty shredded meat stew that originated in Jalisco, Mexico. The meat from the stew is then cooked inside of corn tortillas that have been dipped in the stew liquid in a hot pan along with shredded Oaxaca cheese and often garnished with diced yellow or white onions and chopped cilantro.
These flavorful tacos will have slight nuances in flavor depending on which Mexican restaurant or street cart you get them from, but rest assured they are all delicious. This traditional breakfast or lunch tacos are classically made with goat meat, but most often nowadays will be made with beef or lamb meat. I used a combination of beef and lamb in my birra taco recipe.
Ingredients for this recipe:
• 3 pounds of assorted beef cuts: chuck, bottom round, shanks
• 2 pounds lamb shanks
• 3 tablespoons oil
• 3 peeled and roughly chopped white or yellow onions
• 5 garlic cloves
• 4 cored roughly chopped vine-ripe tomatoes
• 4 seeded and stemmed dried guajillo chiles
• 4 seeded and stemmed dried ancho chiles
• 8-10 allspice berries
• ½ cinnamon stick, broken up
• 12-15 black peppercorns
• 2 bay leaves
• 1 tablespoon cumin seeds
• 1 ½ tablespoons dried oregano
• 1 ½ tablespoons dried thyme
• 2 cups of water
• 1 gallon of water or beef stock
• sea salt and fresh cracked pepper to taste
• juice of fresh lemons
• 20 corn tortillas
• 2 cups shredded Oaxaca cheese
• 1 peeled and small diced yellow onions
• ½ cup chopped fresh cilantro
• juice of 2 lemons
Serves 10
Prep Time: 20 minutes
Cook Time: 210 minutes
Procedures:
1. Season both the beef and lamb well on all sides with sea salt and pepper. Set aside.
2. Next add the oil to a very large pot or rondeau over high heat and once it begins to smoke add in the meat and lamb and sear until well browned on all sides, about 6-8 minutes per side.
3. Remove the beef from the pot and set it aside.
4. Now, place in the onions and cook over medium heat for about 20-25 minutes or until caramelized.
5. Place in the garlic and give it a quick sauté with the onions for about 4-5 minutes.
6. Next, pout in the tomatoes, chiles, allspice berries, cinnamon, peppercorns, bay leaves, cumin seeds, oregano, and thyme and stew medium-high heat for 8-10 minutes to soften up the peppers and cook the tomatoes.
7. Deglaze with 2 cups of water and continue to cook on medium-high heat until the amount of liquid is reduced by ½ or about 15 minutes.
8. Transfer the mixture to a blender and puree at high speed until smooth. See note on how to blend hot food.
9. Pour the mixture back into the pot along with water or beef stock. Season this mixture well with salt and pepper.
10. Place the seared meat back into the pot, cover, and cook on medium-medium-high for about 2 hours, or until the meat is easily shredded. The liquid should be at a rapid bubble or a very low boil the entire time.
11. Remove the meat, discard any bones, and roughly chop on a cutting board. Keep aside.
12. Next, strain the remaining liquid through a fine-mesh strainer or chinois and return the strained liquid back to the pot along with the chopped meat.
Prepare the birria consomé but do not add the chopped meat back to the strained liquid in the pot.
13. Making 1 taco at a time, lightly dip two corn tortillas into the top part of the consomé liquid and place them on top of each other in a cast-iron skillet over medium to medium-high heat.
14. Immediately evenly sprinkle some of the cheese onto the top of the corn tortilla, followed up with evenly adding some of the chopped meat to the one-half side of the taco on top of the cheese.
15. At this point you can also add on diced onions and cilantro, but that part is optional.
16. Cook for a minute or two and then fold the taco over to help form it. Cook for about one more minute.
17. Repeat the process until all of the meat has been used.
18. Serve each taco with a small bowl of the consomé liquid that has been garnished with lemon juice, diced onions, and cilantro.
Chef Notes:
Make-Ahead: The tacos are meant to be eaten right away but you can make them up to 30 minutes ahead of time and keep them warm covered in foil at the lowest temperature in the oven.
How to Store: It is best to store the beef separate from the corn tortilla shells. Store the beef covered for up to 6 days in its liquid, or consomé. This will freeze very well covered for up to 6 months in its liquid, or consomé. Thaw in the refrigerator for 1 day before reheating.
There should be enough fat on the top of the consomé when you dip the tortilla in there to brown it while cooking in the pan. If there is not, add a little oil or butter to the pan first. - Навчання та стиль
![ПОЛНАЯ ИСТОРИЯ ЭКЗОРЦИЗМА [Топ Сикрет]](http://i.ytimg.com/vi/qBySr6Bt0B8/mqdefault.jpg)
Only thing I would change is that lemon for lime.
I'm Mexican and I APPROVE THIS MESSAGE ! LOL OUTFREAKINGSTANDING!!
These would be my request for a last meal! The flavors are unbelievable.
What a brilliant video. The commentary, the videography, the cooking and not to mention the recipe! Hats off, top quality!
Made this over Kentucky Derby weekend. Not a traditional Kentucky dish, lol, but my family loved it.
I would have gotten all that goodness from the blender by rinsing it out with that beef broth.
that's what I did!
I am making this with goat meat in my kitchen right now, and following your every step. It's done, 7 lbs. of goat meat, using exact measurements, and techniques, and I love it. Thank you so much for your recipe, though, I have my own way, this has one heck of a kick to it. Ty, Chef Parisi, God Bless you and yours.
I’ve seen some Mexican recipes for this and even made a couple and they were good, but yours I think is the best bc you brown the meat and caramelize the onions. The ones i’ve made just boil the beef (no lamb) and use water for the soup, not consommé. I’m definitely going to make it this way from now on!!!!
Made this yesterday, my my my my family LOVED it!
I’m a sucker for Mexican foods. ❤️❤️❤️ PERFECTO
Thank you chef. It looks delicious.👍❤️
Looks amazing can’t wait to try it
I have a vagina beard.
Love your channel so much!!!!!! I would love to see your version of a cheese tartiflette!
I’ve made these and they are absolutely delicious. I would suggest using only Mexican oregano. It is different than the standard. It has such a lovely sweet fragrance. For a bit of heat add a couple of
chilis de arbol.
looks so good
Marvelous !!
The recipe is pretty close to the one I use, except I like a little heat in my broth, so I put a few dried chile moritas. I also skip the cheese. Birria is from my home state, Jalisco, and I've never seen tacos de birria with any type of cheese, must be a US thing. Anyhow, great recipe. Could you make mole the next time you want to experiment with traditional Mexican cooking? Keep up the good work chef!
THey are making Quesabirria
I'm inspired. thank you
Thanks for watching!
Wow they look absolutely fantastic thx chef👌👌👌👌👌👌👌
I am making this tonight! Thanks for another awesome recipe Chef!!!
OMMMGGGGGG these look incredible!!!!
Great video. Thank you
I love the way you explain and teach.
Yummy yummy yummy😊
De mis comidas favoritas y muy deliciosas, muy bien explicado, saludos...🌮🍲🇲🇽
Thank you for sharing! Delicious! Cooking this right now! :p
Fantastic
Fantastic!
Love this
From Brooklyn NY I tried your recipe and I believe this is truly what love is 😂🥰😂🥰😂🥰😂🥰😂 Sooooo good!!!
There are very few things just as mouthwateringly delicious as a perfectly made Quesa Birria taco with a side of consommé!😘😋👨🍳🌮🌶️🇲🇽
Mr.P this recipe is delicious you alway make me hungry when I see your recipes may God Bless 🙏 The Chef !
Me encantó,,
Love your technique 👌 how you explain everything step by step.
YUM!!! I must make this.
Made this the other night. Unf**kingreal and so delicious. A winner all around. Thanks for the recipe and post!
Thanks for giving it a shot!!
Ahora si hizo su tarea chef, ¡felicidades!
Chef Parisii..... que buena pronunciación de su español!!!! Deliciosa receta y muy bien explicado todo.... como usted sabe!!!!! Mmmmmm!!!!!! Thanks a lot!!!! I do like very much your recepies!!!!
Wonderfully just simple awesome ❣️💕
I made these and it turned out so good the only thing I'll change is to Brine the beef next time.
I NEED to try this, it looks amazing...
I’m from indonesia 🇮🇩 but I like it eat mixican food 🥘 thanks 🙏🏻 for recipes
Fantastic Video! Just curious do you pull the bay leaf or do you put it in the food processor?
Man I process all of it because remember we strain everything at the end.
@@ChefBillyParisi Thats what I thought, Thanks for the clarification. I'd love to try and do the braising on the smoker! Thanks again for an awesome recipe
Delicious
Yummy
Made this for dinner last night Chef Parisi, was really good, very flavorful. Problem is, I've never had a Birria Taco before, so I don't know if that's what they're supposed to taste like... Thank you!!!
wow, very easy to follow birria recipe, ty so much
Could you do this in an instant pot or pressure cooker?
Small portion I use slow cooker
Damn!! Video quality got an upgrade! well done!!!!
Hah, it’s the same as it was before just different locations
I'm mexican and it looks yummy 😋 is very similar of how I do it
I'm very very Mexican, and this recipe made me subscribed 😁👍 to your channel. Not crazy changes just beautiful ✌ saludos !
Question, do you add extra oil to the pan when you're frying up the birria taco? Thank you.
No
Hi Chef Billy, is there a way to substitute the whole dried guajillo chilies and Ancho Chilies? Im from the Philippines and i have no access to whole chilies. I only have ground ancho chilies, ground smoked spanish paprika and ground Chipotle chilies. I really want to try out this recipe and was wondering if you can provide a working substitute with the ingredients i have. Appreciate if you can replay to my message. Thank you and keep safe.
Hi. I make this dish in Texas and I have read about people not being able to find the dried chilis. You can order them on Amazon. There is no other substitute as far as I can tell. Good luck. It's worth it.
Thanks for the video! Where did you get that cleaver???
What size pot are you using?
Way delish looking! 😅
Here I'm once again. Third time using mostly this recipe. Thanks 🇨🇷
Yes roll the Rsss!!! Lol Can’t wait to try this out 😋
Can we make this recipe with chicken?
멋진 요리 감사해요♡♡
Don’t forget to remove the bay leaves before blending 😆.
Some people leave it in and blend it. I tried it both ways and the bay leaves left in are a little better
That looks so delicious I want some so bad where are you at I need you in my life
Omg Mexican Foods
Nice kitchen
Namaste
How or what to do for an thicker sauce?
It’s not supposed to be thick
@ChefBillyParisi I know I don't like it thin..I was just wanting to know how to Thicken it up.
Ah. Beurre manie is what I’d do
A m e z I n g!!! I’m going to make it. I love it 😻 ! 😋😋😋
Not a Billy Parisi video without starting by dicing a yellow onion
👍
omg
Lime bro. Lime.
even better made from Goat.
..promise..
Should use the Rondeau to sear the meat, of course not many people have that…..
Im a subscriber and have watched this video twice. I’m perplexed by the weird little comment at the end that if I follow his fundamental techniques my cooking will be so much better. Why you shading me, brah? I expect a lot of viewers like me have the same number of Michelin stars as he does. Let’s just have fun together as we jump from experiment to experiment, or watch others do so. 😀
Huh?
I’m a fan. Thought that was clear. 13:39. I promise you if you just leave that part out, your video would be so much better. 😘
Why aren’t you on TikTok?!
I’m too old for TikTok lol
QUE DELICIA...YOU ROLL YOUR RRRRRS PERFECTLY!!
MY MOUTH WAS WATERING THIS BIRRIA LOOKS SO DELICIOUS BY FAR THE BEST RECIPE THUS FAR!
THANKS 😋😋😋
the sauce was missing 😉
Great recipe! Love the “God is for us” bracelet!
How dare you eat my taco😭
8:20 of course a smart cook would rinse out the blender with the beef stock before adding it to the pot.
What makes you think I didn’t do that just because I didn’t show it?
ed zmunda I just looked for your smart cooking videos but can't seem to find them 🤔. Let me know when you have 327K following your food lol
JaJaJa ... roll the R's...... might also pronounce the B as you would a V and a V as B ... ViRRRRRia
Why is there a bay leaf when you are mixing with the spatula when supposedly you already blended everything together? Bed editing or mistake in recipe?
If you blanch the chilies it will take some of the heat out
Don’t watch this video baked.. the munchies are real
Poor people think about what they can buy with their money, Rich people think about what they can invest in with their money 💰💰💰;
The rich stay rich by investing and investing without stopping then the poor stay poor by spending like the
Rich but yet not investing like the rich
The best thing to do in this period is to invest in silver and crypto
The rich become richer by spending like the poor and investing None stop, While the poor stay poor by spending like the rich yet not making any investment
Most intelligent word I've heard
today
Wow!!! Imagine trading and stocking up bitcoin from now till then!!!
Yeah, but can you dance?
When white people say “biiiiirria tacos”it’s hilarious 😆 🤣
I’m tryin, and I’m Sicilian :-)
dude you skinny
These are so seriously good they should be against the law ! Thank you Billy. I have watched many videos and find your recipe to be delicious and habit forming!!