Mastering Authentic Birria Tacos: From Jalisco to LA

Overview

This video traces the journey of authentic birria tacos and the quesabirria phenomenon from Jalisco, Mexico, to Los Angeles. It provides a masterclass on definitive techniques, covering every step from crafting the adobo and perfecting the slow braise to preparing the rich consomé and frying the iconic quesabirria taco.

Ingredients

• 50 grams guajillo chiles
• 15 grams ancho chiles
• 10 grams cumin
• 5 cloves garlic
• 60 milliliters white vinegar
• 1.5 kilos beef chuck
• 1.5 liters water
• 15-centimeter corn tortillas
• 40 grams Oaxaca cheese (per taco)
• 60 grams shredded beef (per taco)
• 15 grams white onion (for garnish)
• 5 grams cilantro (for garnish)
• Lime wedges (for garnish)

Instructions

1. Toast 50 grams of guajillo and 15 grams of ancho chiles on a comal for 60 seconds at 175 Celsius until fragrant.
2. Rehydrate the toasted chiles in hot water for 15 minutes.
3. Blend the rehydrated chiles with 10 grams of cumin, five cloves of garlic, and 60 milliliters of white vinegar to create the adobo.
4. Marinate 1.5 kilos of beef chuck in the adobo.
5. Place the marinated beef in a pot with 1.5 liters of water.
6. Braise the beef at 150 degrees Celsius for 180 minutes, until the internal temperature reaches 95 degrees Celsius and the meat falls apart.
7. Remove the tender meat from the broth.
8. Let the broth rest for ten minutes, then skim off about 120 milliliters of red fat from the top.
9. Keep the remaining consomé simmering gently around 90 degrees Celsius, ensuring it never boils.
10. Preheat a griddle to 190 degrees Celsius.
11. Dip a 15-centimeter corn tortilla in the skimmed red fat and place it on the hot griddle.
12. Immediately add 40 grams of Oaxaca cheese and 60 grams of shredded beef to the tortilla.
13. Fold the tortilla over the meat and press gently with a spatula.
14. Fry the taco for 90 seconds on one side, then flip and fry for another 90 seconds until crispy and golden-red.
15. Serve the hot quesabirria taco with 120 milliliters of warm consomé for dipping.
16. Garnish the consomé with 15 grams of finely chopped white onion and 5 grams of cilantro, and serve with a lime wedge.

In this video

• Toast 50 grams of guajillo and 15 grams of ancho chiles for 60 seconds at 175 Celsius on a comal until fragrant.
• Rehydrate toasted chiles in hot water for 15 minutes, then blend with 10 grams of cumin, five cloves of garlic, and 60 milliliters of white vinegar for the adobo.
• Marinate 1.5 kilos of beef chuck in the adobo, then braise in 1.5 liters of water at 150 degrees Celsius for 180 minutes.
• Ensure the braised meat reaches an internal temperature of 95 degrees Celsius and is tender enough to fall apart with a fork.
• After removing the meat, let the broth rest for ten minutes, then skim off about 120 milliliters of the red fat that rises to the top.
• Keep the remaining consomé simmering very gently around 90 degrees Celsius, ensuring it never boils, for rich dipping liquid.
• Dip a 15-centimeter corn tortilla in the skimmed red fat and cook on a 190 degrees Celsius griddle.
• Add 40 grams of Oaxaca cheese and 60 grams of shredded beef to the tortilla on the griddle to make a quesabirria.
• Fold the taco and fry it for 90 seconds on each side, pressing gently, until crispy golden-red on the outside.
• Serve the hot taco with 120 milliliters of warm consomé, garnished with 15 grams of white onion, 5 grams of cilantro, and a lime wedge.

Frequently asked questions

How do you make birria adobo from scratch?

Toast 50 grams of guajillo and 15 grams of ancho chiles on a comal for 60 seconds at 175 Celsius. After rehydrating them in hot water for 15 minutes, blend with 10 grams of cumin, five cloves of garlic, and 60 milliliters of white vinegar.

What is the correct temperature and time for braising birria beef?

Braise 1.5 kilos of beef chuck in adobo with 1.5 liters of water at a precise temperature of 150 degrees Celsius for 180 minutes. The meat is ready when its internal temperature reaches 95 degrees Celsius.

How is birria consomé prepared for dipping?

After braising, remove the meat and let the broth rest for ten minutes, then skim off the red fat. Keep the remaining consomé simmering gently around 90 degrees Celsius, ensuring it never boils to maintain its rich, clean texture.

What is the proper way to fry a quesabirria taco?

Dip a 15-centimeter corn tortilla in the reserved red fat and place it on a griddle heated to 190 degrees Celsius. Add 40 grams of Oaxaca cheese and 60 grams of shredded beef, then fold and fry for 90 seconds on each side until crispy.

What garnishes are essential for authentic birria tacos?

Serve birria tacos with 120 milliliters of warm consomé for dipping, and garnish with 15 grams of finely chopped white onion, 5 grams of cilantro, and a wedge of lime on the side.