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quesabirrias

Birra Tacos (Quesabirria)

These birria tacos are so delicious and has nowbecome very popular dish. It includes a spicy stew filling, some mozzarellacheese, coriander and onions inside crispy tortillas that have been dipped inthe stew consommé.
Prep Time20 minutes
Cook Time4 hours 5 minutes
Total Time4 hours 25 minutes
Author: Andrea
Servings: 8 tacos
Calories: 485kcal

Ingredients

For the Birria

  • 850g (0.85kg) lamb (half shoulder or half leg)
  • 2 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic granules/powder
  • 1 teaspoon onion granules/powder
  • 1 teaspoon paprika
  • 2 tablespoon sunflower oil
  • 1 large yellow onion peeled and diced
  • 6 cloves garlic peeled (leave whole)
  • 2 large tomatoes on vine  chopped
  • 2 pasilla chilies deseeded and rinsed (optional) 
  • 4 árbol chilies deseeded and rinsed
  • 2 ancho chiles  deseeded and rinsed
  • 4 guajillo chiles  deseeded and rinsed
  • 500ml water
  • 1 teaspoon cloves
  • 1 teaspoon ground ginger
  • 2 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • 2 teaspoon oregano ideally Mexican oregano
  • 2 teaspoon cumin seeds
  • 2 teaspoon thyme
  • 1 cinnamon sticks
  • 4 bay leaves
  • 600ml chicken stock or 1¼ cubes dissolved in 600ml water

To Assemble

  • 400g grated mozzarella
  • 1 large red onion
  • 1 bunch coriander
  • 8 medium corn tortillas don't buy street sized nor burrito sized tortillas
  • 2 limes quartered

Instructions

  • Season the Meat: Score the meat then season with 1 teaspoon of the salt, black pepper, onion powder, garlic powder and paprika. Rub the seasoning into the meat and set aside. Preheat the oven to gas 3/325oF/160oC/140oC fan.
  • Prepare the Chilli Sauce: Place a medium sized pan on a medium heat and add in 1 tablespoon oil. Add the chopped onion and the garlic cloves to the pan then cook for 2 minutes. Add the chopped tomatoes to the pan and continue to cook while stirring for an additional 2 minutes. Throw in the chillies and stir for 1 minute then pour in 500ml water. Stir then cover the pan and cook for 25 minutes to soften the chillies.  
  • Once the chillies are soft, use some tongs and carefully remove the chillies and vegetables from the pan then add them to a blender. Pour the liquid from the pan into the blender and blitz on a low setting until smooth. I have a large blender so could do it in one go but if you have a small blender then do this in batches. Set the sauce aside. 
  • Braise the Meat: Place a largish casserole dish on a medium to high heat and add a tablespoon of oil. Once the oil has heated, add the meat joint into the pot and sear the outside to brown. Turn the meat over and brown the other side. Once the meat has browned, add in 1 teaspoon salt then add the cloves, ground ginger, coriander seeds, peppercorns, oregano, cumin seeds, thyme, cinnamon sticks and bay leaves. Pour in the chicken stock then pour on the sauce from the blender and mix. 
  • Place the casserole dish in the oven and cook for 4 hours or until the meat is soft and tender. Remove the meat from the sauce and place it onto another baking tray. Use two forks to shred and pull the meat apart then pour on a cup of the sauce from the casserole dish and cover with foil. Set the meat aside to rest. Strain the sauce from the casserole dish into a large bowl and use a spoon to push the liquid through the strainer.
  • Assemble the Tacos: Place a non stick frying pan on a medium heat and lightly grease. Take a tortilla and lightly dip both sides in the strained sauce. Place the tortilla into the frying pan and cook for 30 seconds then turn. 
  • Add some cheese onto the tortilla followed by some of the meat set aside earlier. Add 1 teaspoon onions and some chopped coriander on top of the meat. As the cheese begins to melt, fold the tortilla. Flip if necessary! Once the cheese has melted remove the taco from the pan and repeat the process with the rest of the tortillas.
    Serve the tacos with the rest of the sauce (consommé) and a squeeze of lime.