Tag quesadilla

Birria is traditionally simmered for hours until the meat is fall-apart tender. It’s then shredded and nestled into warm tortillas that are dipped in a crimson red consomme (called consome) made from the drippings of the braised meat.

This bodega-turned-taqueri, previously a Metro Crust location, offers tacos and mulitas stuffed with the rich shredded meat. They’re served on corn tortillas and dipped in the savory consome broth. Keep reading the article below to learn more about Birria Tacos Houston.

1. Goat Meat

Traditionally Birria is a slow cooked stew made with goat meat (or sometimes lamb) and it’s one of the most savory, tender and delicious dishes you can make. The flavor is so rich and intense that it’s like eating in a warm hug. When someone had the genius idea to dip tortillas into this rich stew and fill them up they created what has become known as Birria Tacos aka “birria de res tacos” – and it’s a part of Mexican cuisine that we should all treasure, celebrate and cherish!

The birria sauce for the tacos is amazingly flavorful and it’s full of tender meat, chiles, tomato, onions, garlic, and spices like cinnamon, cloves, ground ginger, Mexican oregano, bay leaves and salt. It also has a little bit of vinegar and apple cider to balance out the richness.

Goat meat is used for traditional birria but it can be hard to find in the US and there are other cuts of meat that work well, too. Many recipes call for beef chuck roast and/or beef short ribs to help thicken the dipping sauce. You could even use oxtail if you can find it.

When making this birria recipe, it’s important to use meat that is tough enough to hold up to long slow cooking and the bold flavors of chiles and spices. I used a combination of shoulder and neck, but you could also use a leg or rack cut. It’s also important to choose a fresh and vibrantly colored dried chile that is plump and pliable rather than brittle.

Once the meat is tender, it’s shredded with two forks and then added back into the delicious birria sauce. It’s at this point that I usually add some extra vinegar to balance out the richness of the sauce. The consomme style dipping sauce is easy to make and uses leftover cooking juices that are already super flavorful. It makes a fantastic dipping sauce for the tacos and it’s something that people often crave more of! It’s also great for soaking up any remaining birria that isn’t scooped out of the tacos.

2. Tortillas

Ever since Birria Tacos took social media by storm, many of us are wondering what birria is and how to make it. In a nutshell, birria is the name of the soup/stew that’s slow cooked until it’s fall-apart tender and then stuffed into a corn tortilla along with some cheese, then fried like a quesadilla. Birria Tacos are scrumptious and filling, and they’re sure to become your new favorite Mexican dish!

The recipe for birria can vary widely depending on the region of Mexico you’re in, but almost all recipes have several things in common. They include goat meat (or beef) that is cut into large chunks, water, tomato, onion, garlic, cumin, paprika, and chiles. Some recipes may also call for a pinch of salt and pepper, but this is optional.

Typically, the stew is simmered for about 3-4 hours to tenderize the meat and to develop rich flavor. Some cooks use an Instant Pot or slow cooker to save time, but the stew can be made on the stove top as well.

Another ingredient that is nearly always included is dried red chiles, such as ancho or guajillo. The chiles are usually toasted or charred on a comal or skillet before being soaked in hot water and then pureed. The chiles add a punch of color, some heat, and lots of flavor.

In addition to the chiles, almost all birria recipes have some form of vegetable or vegetable oil in them, which helps to thicken and flavor the broth as it simmers. Some recipes will also include a bit of vinegar for acidity.

A typical plate of birria tacos is served with a cup of consume, which is the cooking liquid, on the side for dipping. The dipped tacos are then topped with a mixture of onions and cilantro and a squeeze of lime juice. They’re finished with a sprinkle of shredded Oaxaca or other melting cheese, which can be anything from cotija to panela. Often, the taquero will press the folded taco against the comal or skillet to harden it a bit and give it some extra crunch.

3. Dipping Sauces

Birria is a slow-cooked stew in which the meat is cooked until tender + flavorful. It is usually made with beef, but can also include goat or chicken. It is seasoned with a rich blend of spices and herbs, which creates a comforting dish that is perfect for enjoying on a cold day. It’s traditionally served with a consomme style dipping sauce that uses the cooking juices, making it an extremely flavorful and filling meal.

You can enjoy the birria by itself, wrapped in a tortilla as tacos or burritos, or even poured over your favorite enchiladas. The dipping sauce is an integral part of the recipe, and helps to balance out the spiciness of the birria by adding some acidity. It’s simple to make, and it is an essential part of the birria experience!

A good birria should have a deep reddish color to it. This is accomplished by using dried chiles, which are typically toasted on a dry comal or skillet, rehydrated in water, and pureed. The chiles add an amazing amount of flavor to the birria, and it is important that you use high quality ones. If you cannot find the right chiles, feel free to substitute with other dried red peppers.

While the birria is simmering, it’s time to prepare the ingredients for the dipping sauce. You’ll need guajillo chilies, which can be found in the ethnic aisle of most grocery stores. These chiles will add the signature spicy, smoky, and sweet flavor to the dipping sauce. The sauce is also flavored with onion, garlic, and cumin, which give it a savory taste.

Once the birria is finished, remove the meat from the broth and shred it. Then, heat a large skilled or griddle to medium heat. Using tongs, dip a corn tortilla into the top of the birria and flip it over when it starts to get crispy and golden. Top with shredded beef and cheese, plus chopped white onion and cilantro (or any other desired toppings). Serve with the dipping sauce and enjoy!

Although this recipe takes a bit of time, it is definitely worth the effort. The result is a delicious, authentic dish that will transport you to the streetside taco stands of Mexico. The combination of the hearty beef, soft tortillas, and tangy dipping sauce is truly out of this world!

4. Sides

While birria is a stew that’s usually served as-is with tortillas, it can also be served in more traditional Mexican dishes like taco soup or ramen. In fact, birria ramen has become so popular that even Mexican fast food chain Del Taco had it on its menu for a short time. Regardless of how you choose to enjoy it, however, birria is best paired with some form of carbs on the side. The starch-based sides help to absorb the savory broth and craft a complete flavor experience.

Many birria recipes call for dried red chiles such as guajillo or ancho peppers, which add to the spiciness of the consomme. These are often toasted on a skillet or comal before being soaked in hot water and pureed to make the consomme. While not essential to the dish, this step helps bring out more robust flavors and can reduce the amount of liquid that needs to be simmered before the meat is tender.

Some birria recipes also include maguey leaves (also known as hojas de maguey) that provide an earthy, agave-like taste to the stew. Others use pineapple vinegar, which gives the dish a refreshing acidity that helps cut through the richness of the meat and broth.

Other common side dishes that pair well with birria include grilled vegetables and Mexican rice. The smoky undertones of these veggies create a delicious contrast with the soft and succulent meat that’s traditionally used in birria. Grilled bell peppers and onions, for example, pair wonderfully with birria and are sure to satisfy any vegetable lovers in your group.

Beans are another quintessential Mexican side dish that pairs beautifully with birria. The heartiness of beans helps to fill you up and the spiciness of the sauce marries perfectly with the rich, complex flavors of birria to create an authentic and satisfying dining experience.

You can also serve birria with a simple black bean salad that’s high in protein and nutrients. Toss a mix of black beans, corn and any other salad vegetables you have on hand with olive oil, lime juice and coriander to prepare a light and zesty side that will complement the rich flavors in your birria.