This post is generously sponsored by The Hatch Chile Store. All thoughts and opinions are my own.
What exactly are Birria Tacos?
You’ll never forget the first time you take a bite out of a Birria Taco (“Birria Quesataco” or “Birria Quesa tacos” as you may have seen it on taco trucks around the country). Once you know how to make these, you will make them all the time. TRUST ME. THEY ARE HEKKIN’ DELICIOUS. And after much research, and with my background in Hispanic foods, I think I’ve created the most delicious recipe of all for you to try!
But what is a Birria Taco (or Birria Quesataco)??? Birria is a central Mexican beef stew, where bone-in beef is slow-cooked in a chile pepper puree, creating a delicious stew. Corn tortillas are then gently fried in the fatty top layer of stew and stuffed with beef from the stew, along with diced onion, and Mexican Oaxaca cheese. The tacos are often served with a side of stew sauce to be used as a dip for the tacos.
The combination of crunchy yet savory taco shells, filled with juicy and tender Birria beef filling smothered in melty cheese will drive your taste buds wild. You will crave more. This recipe is the secret to having a successful taco truck stand. You’re welcome, future taco truck owners :0)
What is the Birria Sauce made of?
The chile pepper sauce is KEY to delicious Birria flavor. Dried Guajillo chiles, and Moritas chiles (smoked and dried jalapenos) are commonly used as the base for Birria’s flavor profile. Authentic Birria stew sauce can be made with several types of regional Mexican dried chile peppers. Dried chiles are soaked to rehydrate them, then blended with tomatoes, spices, and herbs to create the thick red chile sauce for braising Birria beef.
Birria Tacos Ingredients
Here’s what you’ll need if you want to make your very own Birria Quesatacos:
- Dried chile peppers with a mild heat, such as Guajillo, Pasilla, Morita, Ancho, or New Mexico
- a mixture of bone-in and boneless beef cuts, such as chuck roast, short ribs, beef shank or brisket
- cinnamon stick
- fresh tomatoes or tomato sauce
- bay leaves
- corn tortillas
- Oaxaca or Mozarella cheese
Being that I’m from New Mexico, I cook with all types of chiles- all the time. After all, some of the world’s most delicious tasting chile peppers are grown in Hatch, New Mexico. I thought to myself, “What would Birria stew taste like if I used Hatch chile?” So I rolled up my sleeves and got to work.
Why are Hatch Chiles so special?
Hatch Chile is world renown for it’s delicious flavor, due to the unique climate, soil composition, and cultivars that exist only in the Hatch valley of New Mexico. These factors combine to grow exceptional chile peppers with the perfect blend of smoky, sweet and hot flavor notes. More people discover Hatch Chiles each year, and their popularity continues to grow.
The Hatch Chile Store is the premiere website for ordering your Hatch chile– they are incredibly good at shipping fresh authentic chile right to your door, whatever variety and hotness lever you prefer. It’s where I get all my Hatch Chile, and I must say the flavor really does stand out above any other chile pepper variety.
How to make Birria Quesatacos
Birria starts out with great beef. I found the best cuts of beef are beef chuck roast and beef short ribs. The cuts are a good mix of meat AND the bones in the short ribs really turn out an incredibly tasty stew. To add even more depth of flavor, I rubbed all cuts of meat with a generous amount of roasted green chile powder, oregano, salt, and pepper. I browned them well to get a nice golden crust.
I wanted to make my Birria sauce with Hatch dried red chile pods. This part of the recipe is exactly how I make Carne Adovada (Carne Adovada is pork braised in red chile sauce). Once the sauce was well blended, I poured a little in the bottom of the pot, added the browned beef, then smothered the beef in the remainder of the sauce. Place some onion chunks and bay leaves in the pot, cover, and cook it low and slow in the oven for 3 to 4 hours.
When the Birria is deliciously cooked to fall-off-the-bone perfection, remove the beef and discard the bones, bay leaves and onion. Shred the meat. Grab yourself a good bag of corn tortillas, some Oaxaca cheese, and diced onion. Now you’re ready to start frying up Birria Quesatacos!
Dip corn tortillas into the Birria chile sauce to coat both sides, then place into a non-stick skillet set over medium heat. While the tortillas are frying, fill one side with shredded Birria beef, diced onion, and shredded cheese. (I was lucky enough to order these special red-chile-infused corn tortillas from The Hatch Chile Store. I knew they would be perfect for my Birria Tacos.)
After about a minute or two, fold the other half of the tortilla over the meat and cheese. Cook until the cheese is melted and the tortilla is very dark and browned in spots. Remove and repeat to build more tacos. Serve with lime wedges and a side of Birria sauce from the pot for a taco dipping sauce. Garnish with fresh cilantro if desired and enjoy your fantastic tacos!Print
Free ebook for all Subscribers!
What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!