You Won't Believe How Easy These Tacos Are! Cholula Quesabirria Tacos
There is no doubt that Birria is incredible, but making it requires a ton of ingredients and a lot of prep time. Has Cholula given us a short cut?
Things to know:
What is birria?
Birria is a rich, savory traditional Mexican meat stew from Jalisco. It is made with goat, beef, or lamb slow-cooked in a spicy, fragrant chili-and-spice adobo broth, then served either as a hearty soup or used as a filling for crispy, cheesy tacos.
What is birria made of?
Birria is a traditional Mexican meat stew or braise made from slow-cooked meat soaked in a rich, flavorful red chile and spice broth known as consomé.
Core Ingredients:
The Meat: Traditionally goat or lamb, though beef (such as chuck roast, short ribs, or shank) is now widely used and very common.
The Dried Chiles: Guajillo, ancho, and de árbol or pasilla chiles provide a deep red color, earthy flavor, and mild-to-moderate heat.
The Aromatics & Acid: Garlic, white or yellow onions, tomatoes or tomatillos, and a splash of vinegar build depth and tang in the marinade.
The Spices: Cumin, Mexican oregano, black peppercorns, bay leaves, cloves, and Mexican cinnamon give the dish its warm, complex flavor profile.
What are Quesabirria Tacos?
Quesabirria tacos are a popular Mexican street food combining a traditional taco and a quesadilla. They feature slow-cooked, shredded birria meat (traditionally goat, but most commonly beef today) and melted cheese folded inside a corn tortilla, then crisped on a griddle and served with a side of rich broth (consommé) for dipping.
What is Cholula?
Cholula is a popular brand of Mexican hot sauce known for its distinct wooden cap, yellow label, and mild-to-moderate heat made from arbol and pequin peppers. They also make birria simmering sauce and different flavors of cremes, which we LOVE! It is also an ancient, continuously inhabited city in central Mexico from which the condiment takes its name.
Ingredients:
For the Birria:
4 lbs beef short ribs
2 marrow bones
4 T beef tallow
2 bottles Cholula Birria Cooking and Simmering Sauce
For the Tacos:
12 corn tortillas
cheese of your choice (we love Chihuahua)
Additional taco toppings of your choice (diced fresh cilantro, dices white onion, sliced radishes)
1. In a large cast iron skillet on medium heat, melt the tallow, then add the sort ribs and brown on all sides.
2. Remove the short ribs and add them to a gallon sized vacuum seal bag (or Freezer Ziplock bag). I added 2 pounds to each bag.
3. Add a marrow bone and 1 bottle of Cholula Birria Sauce to each bag. Shake the bag to ensure the short ribs are totally covered.
4. Seal the bags, then add to a Sous Vide bath at 185F for 24 hours.
5. Remove the short ribs from the bag. Reserve the sauce. Discard the short ribs bones and the marrow bone. Shred the meat and mix in 1/4 cup of the barrio sauce.
6. Place the sauce in a large pot and allow the oil to rise to the top. Dip your tortillas in the oil, then place on a hot griddle. Add the barrio meat to one side of the tortilla and top with cheese (we prefer chihuahua). Fold the tortilla over to make your taco and cook each side on the griddle until you achieve your desires crispiness. Serve with your favorite taco condiments and ENJOY!
Equipment used:
Lodge 13.25” Cast Iron Skillet
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