Mastering Authentic Birria Tacos: From Jalisco to LA

Overview

This video explores the journey of authentic quesabirria tacos, tracing their roots from Jalisco, Mexico, to their global popularity in Los Angeles. It details definitive techniques for crafting perfect birria, focusing on the critical adobo, slow braising, and the signature consomé and crispy taco preparation.

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
• 120 milliliters red fat (skimmed from braise)
• 15-centimeter corn tortillas
• 40 grams Oaxaca cheese (per taco)
• 60 grams shredded beef (per taco)
• 15 grams white onion (finely chopped)
• 5 grams cilantro
• Lime wedges

Instructions

1. Toast 50 grams of guajillo chiles 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 and adobo into a pot with 1.5 liters of water.
6. Braise the beef mixture at 150 degrees Celsius for 180 minutes, until the internal temperature reaches 95 degrees Celsius and the meat falls apart with a fork.
7. Remove the tender beef from the pot and let the broth (consomé) rest for 10 minutes, allowing the red fat to rise.
8. Skim off about 120 milliliters of the red fat for frying tacos, and keep the remaining consomé gently simmering at 90 degrees Celsius.
9. Heat a griddle to 190 degrees Celsius.
10. Dip a 15-centimeter corn tortilla in the skimmed red fat and place it on the hot griddle.
11. Immediately add 40 grams of Oaxaca cheese and 60 grams of shredded beef to the tortilla.
12. Fold the tortilla over the meat and press gently with a spatula, frying for 90 seconds until crispy.
13. Flip the taco and fry for another 90 seconds on the other side until golden-red and crispy.
14. Serve the hot quesabirria taco with 120 milliliters of warm consomé for dipping.
15. Garnish the consomé with 15 grams of finely chopped white onion and 5 grams of cilantro, and serve with a wedge of lime.

In this video

• The soul of birria lies in the adobo, which is made using specific chiles.
• Guajillo (50g) and ancho (15g) chiles must be toasted on a comal for 60 seconds at 175 Celsius to prevent bitterness.
• After toasting, the chiles are rehydrated in hot water for 15 minutes before blending.
• The adobo is blended with 10 grams of cumin, five cloves of garlic, and 60 milliliters of white vinegar.
• 1.5 kilos of beef chuck should be marinated in the adobo and slow-braised in 1.5 liters of water at 150 degrees Celsius for 180 minutes.
• The internal temperature of the braised meat must reach 95 degrees Celsius to ensure it is tender enough to fall apart.
• After braising, the broth (consomé) should rest for 10 minutes to allow the red fat to rise, and 120 milliliters of this fat should be skimmed for frying tortillas.
• The remaining consomé should be kept simmering gently at around 90 Celsius, never boiling, to serve as a rich dipping soup.
• To make a quesabirria taco, dip a 15-centimeter corn tortilla in the red fat, place it on a 190 degrees Celsius griddle, add 40 grams of Oaxaca cheese and 60 grams of shredded beef.
• The quesabirria taco should be fried for 90 seconds per side, pressed gently, to achieve a crispy golden-red exterior and a soft, cheesy, juicy interior.

Frequently asked questions

What chiles are used for birria adobo?

Traditional birria adobo uses 50 grams of guajillo chiles and 15 grams of ancho chiles, which are carefully toasted and rehydrated.

How long should you toast birria chiles?

Chiles for birria adobo should be toasted on a comal for exactly 60 seconds at 175 degrees Celsius until fragrant, to prevent them from turning bitter.

What is the ideal internal temperature for birria beef?

For perfectly tender birria, the beef's internal temperature must reach 95 degrees Celsius after braising.

What is birria consomé?

Birria consomé is the rich broth from the slow-braised meat, which is rested for 10 minutes to allow fat to rise, and served gently simmering at 90 degrees Celsius for dipping tacos.

How do you make a crispy quesabirria taco?

To make a crispy quesabirria taco, dip a 15-centimeter corn tortilla in skimmed red fat, place it on a 190 degrees Celsius griddle, add 40 grams of Oaxaca cheese and 60 grams of shredded beef, then fry for 90 seconds per side until golden-red.