Mastering Authentic Birria Tacos: From Jalisco to LA
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Overview
This video details the authentic process of making birria tacos, tracing their journey from Jalisco, Mexico, to Los Angeles. Chefs Mateo Ruiz and Elena Vargas share their expert techniques for crafting the definitive adobo, slow-braised beef, rich consomé, and the iconic quesabirria taco.
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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
- 40 grams Oaxaca cheese (per taco)
- 60 grams shredded beef (per taco)
- 15-centimeter corn tortillas
- 120 milliliters red fat (skimmed from braise)
- 15 grams finely chopped white onion (for garnish)
- 5 grams cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Toast 50 grams guajillo and 15 grams ancho chiles on a comal for 60 seconds at 175 Celsius until fragrant, taking care not to burn them.
- Rehydrate the toasted chiles by soaking them in hot water for 15 minutes.
- Blend the rehydrated chiles with 10 grams cumin, 5 cloves garlic, and 60 milliliters white vinegar to create the adobo.
- Marinate 1.5 kilos of beef chuck in the prepared adobo.
- Place the marinated beef chuck into a pot with 1.5 liters of water.
- Braise the beef at 150 degrees Celsius for 180 minutes, ensuring the internal temperature reaches 95 degrees Celsius and the meat is tender enough to fall apart with a fork.
- Remove the cooked beef from the pot and shred it.
- Let the broth rest for 10 minutes to allow the red fat to rise to the top.
- Skim off approximately 120 milliliters of the rendered red fat for frying the tacos.
- Keep the remaining broth (consomé) simmering gently around 90 Celsius, ensuring it never boils.
- Heat a griddle (plancha) to exactly 190 degrees Celsius.
- Dip a 15-centimeter corn tortilla in the skimmed red fat and place it onto the hot griddle.
- Immediately add 40 grams of Oaxaca cheese and 60 grams of the shredded beef onto the tortilla.
- Fold the tortilla over the meat and cheese, then press it down gently with a spatula.
- Fry the taco for 90 seconds until crispy and golden-red.
- Flip the taco and fry for another 90 seconds on the other side until it achieves a perfect crunch.
- Serve the hot quesabirria taco alongside 120 milliliters of the warm consomé for dipping.
- Garnish the consomé with 15 grams of finely chopped white onion, 5 grams of cilantro, and a wedge of lime on the side.
Frequently asked questions
- What are the three key takeaways for authentic quesabirria tacos?
- First, toast chiles for the adobo carefully, no more than 60 seconds. Second, braise low and slow, aiming for a final internal temperature of 95 degrees Celsius. Third, save rendered red fat for frying tortillas and serve the rich consomé for dipping.
- How do you prepare the adobo for birria?
- Toast 50 grams of guajillo and 15 grams of ancho chiles for 60 seconds at 175 Celsius. Rehydrate them in hot water for 15 minutes, then blend with 10 grams of cumin, 5 cloves of garlic, and 60 milliliters of white vinegar.
- What is the correct braising technique for tender birria beef?
- Marinate 1.5 kilos of beef chuck in the adobo, then braise it in 1.5 liters of water at a precise 150 degrees Celsius. Cook low and slow for 180 minutes until the meat's internal temperature is 95 degrees Celsius and it falls apart easily.
- How is the birria consomé made and served?
- After removing the braised meat, let the broth rest for 10 minutes to allow the red fat to rise. Skim off about 120 milliliters of this fat, then keep the remaining consomé simmering gently around 90 Celsius without boiling for dipping.
- What is the LA-style method for assembling and cooking quesabirria tacos?
- Dip a 15-centimeter corn tortilla in rendered red fat and place it on a 190 degrees Celsius griddle. Add 40 grams of Oaxaca cheese and 60 grams of shredded beef, fold the tortilla, and fry for 90 seconds per side until crispy and golden-red.
Transcript
Anna Park: Since 2018, the quesabirria taco has exploded from the streets of Los Angeles into a global phenomenon, but its roots run deep in Jalisco, Mexico. Today, we're tracing that journey with two masters of the craft. From Jalisco, we have Chef Mateo Ruiz, a guardian of tradition. And representing the LA food truck scene, the pioneering Chef Elena Vargas. We'll break down the definitive technique, from adobo to consomé.
Chef Mateo Ruiz: Ah, the soul of the birria, it is in the adobo. The secret is the chiles. You must toast them, but carefully! We take 50 grams of guajillo and 15 grams of ancho. On the comal, just for 60 seconds at 175 Celsius, until you can smell them. Any longer, they turn bitter. Then, we wake them up in hot water for 15 minutes. After, they go in the blender with 10 grams of cumin, five cloves of garlic, and a splash, maybe 60 milliliters, of white vinegar. This is the heart of the flavor.
Chef Elena Vargas: The adobo is crucial, yes. But in Los Angeles, the braise must be perfect for the volume we do. We take a good cut, one and a half kilos of beef chuck, and let it marinate in that beautiful adobo. Then, into the pot with one and a half liters of water. The temperature must be precise: 150 degrees Celsius. Low and slow for 180 minutes. The meat is not ready until your thermometer says it is 95 degrees Celsius inside. It must be tender enough to fall apart with a fork. No shortcuts.
Chef Mateo Ruiz: Elena is right, patience is everything. After the meat is so tender, you take it out. Now, look at the broth. This is liquid gold! Let it rest for ten minutes, and you will see the beautiful red fat rise to the top. This fat is a treasure. We skim off about 120 milliliters of it for the tacos later. The rest, the consomé, we keep it simmering very gently, around 90 Celsius. It should never boil. This is the soup you will serve for dipping. It must be rich and clean.
Chef Elena Vargas: Now for the plancha. This is where the LA style comes alive. Your griddle must be hot, exactly 190 degrees Celsius. You take a 15-centimeter corn tortilla and you dip it in that red fat Mateo saved. Straight onto the heat. You hear that sizzle? That is the sound of flavor. Immediately, you add 40 grams of good Oaxaca cheese so it melts, then 60 grams of the shredded beef. This is the quesabirria taco. It's about speed and precision.
Chef Mateo Ruiz: Sí, and you must get that perfect crunch. Once the cheese is melting, you fold the tortilla over the meat. Now, you press it down gently with the spatula. Let it fry for 90 seconds. Don't rush it. The tortilla is drinking up the flavor from the fat and the plancha. Then you flip it. Another 90 seconds on the other side. You want the outside to be crispy, golden-red, but the inside to be soft and full of the melted cheese and the juicy meat. It is a balance of textures, you see?
Chef Elena Vargas: The taco is ready. It comes off the plancha hot. On the side, you serve 120 milliliters of that warm consomé. This is not optional; it is essential for dipping. To finish, the garnish must be fresh to cut the richness. We use 15 grams of finely chopped white onion and 5 grams of cilantro on top of the consomé. And always, a wedge of lime on the side for the customer to squeeze. This is the complete, perfect bite.
Anna Park: What an incredible masterclass. So, three key takeaways for authentic quesabirria: First, toast your chiles for the adobo carefully—no more than 60 seconds. Second, the braise must be low and slow, aiming for a final internal temperature of 95 degrees Celsius. And third, save that rendered red fat for frying the tortillas and serve the rich consomé for dipping. My deepest thanks to the brilliant Chef Mateo Ruiz and Chef Elena Vargas for sharing their expertise.
Note: Informational only. Figures are a guide — verify before relying on them.