4 Words to Make your Guests Drool: Quesabirria Pork Rib Tacos
Quesabirria tacos + pork ribs = Flavor fiesta! Learn how to make delicious quesadillas with this easy recipe! This video walks you through the entire cooking process, showcasing simple steps to create a satisfying meal. Get ready to enjoy some fantastic Mexican food right from your kitchen with this quick food making guide.
Things to know:
What is Quesabirria?
Quesabirria is a popular Mexican dish featuring slow-cooked, spiced meat (traditionally goat or beef) in a tortilla with melted cheese, served with a side of the flavorful broth (consomé) for dipping. It’s a variation of birria, where the tortilla is dipped in the consomé, filled with the meat and cheese, and then fried until crispy, creating a cheesy, savory, and crunchy taco. Originating in Los Angeles, it has become a global food trend, often called “birria tacos” or “red tacos”.
What is the sauce that is eaten with quesabirria?
Quesabirria or “cheese birria” is a modern twist with cheese added to the taco, which is then crisped in the chilli-stained oil, and served with flavour-packed braising liquid (the consommé) alongside for dipping.
What is the best meat for quesabirria?
Birria stew traditionally uses goat meat, but in the north (especially Tijuana, where the quesabirria is from) beef is more common. In Tijuana, beef cuts like chambarete, chamorro, and diezmillo are common. If you’re in the US, beef chuck and shank are the most similar options. Most people opt for chuck. This particular recipe uses pork, specifically St. Louis pork ribs.
Why is quesabirria so good?
Quesabirria has become a global phenomenon with good reason. Its irresistible combination of crunchy, cheesy, and juicy elements makes it a comfort food like no other. The interactive nature of the dish – dipping the crispy taco into the warm, savory consommé – adds a playful element that diners love.
Ingredients
2 racks St Louis Style ribs
12 oz beef marrow bones
1 T avocado oil
2 cups white onion, diced
16 garlic cloves, crushed, peeled
1 T minced fresh ginger
1 (28 oz) can Ciao Italian canned tomatoes
1/4 cup Cattleman’s Grill Mexicano or 8 Second Ride
1/4 cup smoked paprika
2 quarts beef stock
2 quarts water
3-4 bay leaves
1 t cloves
1 t juniper or allspice berries
Corn tortillas
Diced onion
Fresh cilantro
Lime wedges
Queso fresco
1. Heat your smoker to 275F.
2. Remove the membrane from the back of the ribs, then season with salt. Season the ribs with your favorite Mexican inspired rub.
3. Place the ribs in the smoker and allow cook for 2 hours.
4. As your ribs are smoking, remove the stems and seeds from the dried chiles. Toast them in an empty Dutch oven over medium heat until they are aromatic and softened, which should take about 30-60 seconds per side. Take them off and set aside for now.
5. Add the avocado oil to the Dutch oven. Once the oil begins to shimmer, toss the diced onions in the dutch oven. Cook them until they are translucent, then add the garlic and ginger. Let that cook for about a minute, then add the canned tomatoes and seasonings.
6. Stir it all up to incorporate and break up the tomatoes. Throw in the toasted dried chiles along with some beef stock and the sachet. Bring the red chile sauce to a simmer. Cover it with the lid, then cook until the chiles are tender and rehydrated, which should take about 20 minutes.
7. Remove the chiles from the broth and transfer them to the blender. Add the 2 cups of broth to the blender and blend until totally smooth. You can strain that chile sauce if you feel the need, but that’s certainly not necessary if you’re using a Vitamix blender.
8. Drop the marrow bones to the dutch oven. Return the puréed chile mixture to the broth. Rinse out the pitcher with water and throw that in. Cover with a lid. Cook at a simmer until your ribs are ready for the next step, or 2 hours.
9. Remove the sachet from the broth. Add water to the broth until it has a thick soup-like consistency.
10. Remove the ribs from the grill and place meat side up in 2 layers of foil. Pour enough of the birria broth on top of the ribs to coat them, then flip over, do the same to the back, then tightly wrap the foil so the liquid cannot escape. Reserve any leftover barrio broth.
11. Return the ribs, meat side down, to the smoker and allow to cook for another 1 1/2 – 2 hours (until tender).
12. Remove the ribs from the smoker and return to smoker for about 15 minutes, just long enough to dry them a bit.
13. To make birria tacos, use a warm corn tortilla per taco. Dip the tortilla in the beef broth, then toast it on the griddle. Add the rib meat, a good handful of your favorite cheese and a bit of diced cilantro. Fold the tortilla over to achieve the classic taco shape and toast until the shell is crispy, then flip and do the same to the other side.
14. Top it all with whatever your desire: chopped onions, chopped cilantro and crumbled cheese. Serve with a small cup of birria broth for dipping. Enjoy!
Equipment used:
Yoder YS640S Smoker
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