Quesa Birria Tacos
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 11hrs 40mins
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- Serves
- 8
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- Calories
- 623
Originating in Western Mexico, these rich, cheesy tacos have made their delicious presence known across the world. Birria is a stew that was originally made with lamb, but beef is more common now as it’s cheaper and easier to find, and can be served in a variety of ways: as a stew, topped with coriander and diced onion; piled into warm tortillas in traditional taco style; or as a quesa birria taco, where the tortilla is dipped into the broth, packed with the shredded meat and plenty of cheese, and fried until crisp. Always served with broth alongside for dipping, these tacos are will not disappoint.
recipe updated 31 Jul 2023
Ingredients
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- Beef short ribs
- 1.6 kg
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- Guajillo chiles
- 2
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- Ancho chilli pepper
- 2
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- Chipotle chili
- 1
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- Onion
- 150 g
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- Tomato
- 280 g
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- Garlic clove
- 4
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- Mozzarella cheese
- 400 g
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- Onion
- 150 g
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- Coriander
- 20 g
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- Sea salt
- 1 ½ teaspoons
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- Black pepper
- 1 teaspoon
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- Water
- 1.45 kg
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- Vegetable oil
- 1 tablespoon
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- Cloves
- 1
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- Black peppercorns
- 4
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- Bay leaves
- 1
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- Mexican oregano
- 1 teaspoon
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- Marjoram
- 1 teaspoon
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- Dried thyme
- 1 teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Ground cumin
- 1 teaspoon
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- Ground ginger
- 1 teaspoon
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- Red wine vinegar
- 2 tablespoons
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- Corn tortilla
- 16
Tools
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Stove
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Plastic wrap
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Cooking Chef XL
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Bowl - large
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Frying pan
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Medium bowl
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Food processor attachment
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Cooking chef xl bowl
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Cutting board
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Serving plate
Step preview
- Add beef short ribs to a clean bowl
- Sprinkle with sea salt and black pepper then set aside
- Heat a clean frying pan - medium-high heat
- Add guajillo chiles, ancho chilli pepper and chipotle chili to the frying pan
- Cook while stirring occasionally - 2 min
- Transfer content of frying pan to medium bowl
- Add water to the medium bowl
- Cover with plastic wrap then set aside
- Add vegetable oil to the frying pan
- Heat until hot - medium-high heat
- Add onion and tomato to the frying pan
- Cook until browned - 5 min, medium-high heat
- Add garlic clove, cloves, black peppercorns, bay leaves, mexican oregano, marjoram and dried thyme to the frying pan
- Cook while stirring occasionally - 3 min, medium heat
- Assemble the Food Processor attachment to the machine
- Fit the knife blade to the Food Processor bowl
- Transfer content of medium bowl to Food processor attachment
- Transfer content of frying pan to Food processor attachment
- Add ground cinnamon, ground cumin, ground ginger, red wine vinegar and sea salt to the Food processor attachment
- Add water to the frying pan
- Use a spoon to scrape up any blackened bits or leftover herbs
- Transfer content of frying pan to Food processor attachment
- Attach the lid and ensure it is locked into place
- Blend until smooth
- Remove the attachment from the machine
- Strain content of Food processor attachment into medium bowl through a sieve
- Transfer marinade to beef
- Mix until coated
- Refrigerate overnight in fridge - 8 hr
- Remove the meat from the fridge 1 hour before cooking
- Transfer beef to Cooking Chef XL Bowl
- Add water to the Cooking Chef XL Bowl
- Cook with splashguard fitted until simmering - 10 min, 120°C, Speed OFF
- Cook with splashguard fitted - 30 min, 100°C, Speed OFF
- Cook with splashguard fitted until tender - 2 hr 30 min, 98°C, Speed OFF
- Transfer meat to cutting board
- Cut the meat into small pieces and set aside
- Heat a clean frying pan - medium heat
- Working in batches, dip the tortillas into the broth in the Cooking Chef bowl
- Transfer corn tortilla to the frying pan
- Transfer some of the meat to tortillas
- Sprinkle with mozzarella cheese
- Fold the tortillas in half and press down with a spatula
- Cook each side until crispy - 2 min
- Repeat the same with the remaining tortillas, meat and cheese
- Transfer tortillas to serving plate
- Top with onion and coriander
- Serve