The 1 Thing Everyone Gets Wrong With Birria Tacos
The 1 Thing Everyone Gets Wrong With Birria Tacos is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by NOT ANOTHER COOKING SHOW on YouTube.
Prep: 45 min | Cook: 4 hrs | Total: 5 hrs 5 min
Cost: $56.81 total, $14.20 per serving
Ingredients
- 3 lb Beef Short Ribs (bone‑in, trimmed of excess fat)
- 6 whole Guajillo Dried Chilies (stemmed, seeds left in for heat)
- 4 whole California Dried Chilies (adds deep red color)
- 2 whole Pasilla Dried Chilies (raisin‑like flavor)
- 2 whole Mulato Dried Chilies (rich, chocolatey notes)
- 1 whole Chipotle Dried Chilies (optional) (for smoky depth, optional)
- 3 large Roma Tomatoes (quartered)
- 1 head Garlic (cloves separated, skins left on for boiling)
- 0.5 medium White Onion (halved, later diced for garnish)
- 1 bunch Cilantro (rinsed, dried, chopped for garnish)
- 2 whole Lime (cut into wedges for serving and juice for broth)
- 1 cup Oaxaca Cheese (or low‑moisture mozzarella) (shredded finely)
- 1/4 cup Neutral Oil (vegetable or canola) (for searing and later for tortilla dip)
- 1.5 tbsp Paprika
- 1 tbsp Mexican Chili Powder
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1 tbsp Mexican Oregano
- 1 piece Cinnamon Stick
- 6 whole Whole Black Peppercorns
- 1 tbsp Apple Cider Vinegar
- 2 whole Bay Leaves
- 3 cup Water (adjust as needed during braising)
- to taste Salt (added after broth develops)
Instructions
Prepare Dried Chilies
Remove stems from all dried chilies, discard any that fall out naturally, keep the seeds for heat. Place chilies in a pot of boiling water and simmer until soft, about 10 minutes.
Time: PT10M
Add Aromatics to Chili Water
Add quartered Roma tomatoes, a whole head of garlic (cloves separated, skins on), and the halved white onion to the pot. Continue simmering until everything is very soft, another 10 minutes.
Time: PT10M
Blend Chili Sauce
Drain the softened chilies and aromatics, reserving the liquid. Transfer to a blender, blend until smooth, then strain through a fine mesh sieve back into a clean bowl.
Time: PT5M
Prepare Garnishes
Dice the white onion finely (cut into thirds, pull apart layers, then dice). Rinse cilantro, pat dry with paper towels, and chop. Grate Oaxaca cheese finely. Set all aside in the refrigerator.
Time: PT10M
Make Spice Blend
In a small bowl combine paprika, Mexican chili powder, onion powder, garlic powder, ground coriander, ground cumin, and Mexican oregano. Mix well. Place a cinnamon stick, whole peppercorns, and a small cheesecloth bag together for later addition.
Time: PT3M
Season and Sear Beef
Pat the short ribs dry, season generously with salt on all sides. Heat the Dutch oven over medium heat, add neutral oil (about 1/4 cup) until shimmering, then add the beef pieces. Do not move them for 3‑4 minutes; let a deep crust form, then flip and sear all sides.
Time: PT15M
Temperature: medium heat
Bloom Chili Sauce in the Pot
Remove the Dutch oven from heat, carefully pour the blended chili sauce into the hot oil, immediately cover with the lid to prevent splatter. Return to low heat and stir for 1‑2 minutes to develop flavor.
Time: PT3M
Temperature: low heat
Build the Braising Liquid
Add 1½ cups water, the strained chili liquid, the spice blend bag, apple cider vinegar, bay leaves, and a pinch of salt. Return the seared beef to the pot, bring to a boil, then cover and reduce to a gentle simmer.
Time: PT5M
Temperature: medium-high to bring to boil, then low simmer
Braise Beef
Simmer covered for 3 hours, stirring occasionally. The meat should become fork‑tender and start to fall apart. Skim any foam that rises.
Time: PT3H
Temperature: low simmer
Rest Beef in Braising Liquid
Turn off the heat, keep the lid on, and let the pot sit for 30 minutes. This allows the meat to reabsorb juices and the fat to rise to the surface.
Time: PT30M
Separate Red Fat
Using a fat separator or a ladle, skim the bright red fat from the top of the braising liquid into a shallow bowl. Set the fat aside for tortilla crisping; return the remaining broth to the pot for serving.
Time: PT5M
Shred Beef
Remove the beef pieces, place on a cutting board, and shred with two forks into bite‑size pieces. Toss the shredded meat with a few spoonfuls of the reserved red fat and a squeeze of lime juice.
Time: PT10M
Heat Griddle and Prepare Tortillas
Preheat a carbon steel griddle or cast‑iron skillet to 350‑375°F (175‑190°C). Lightly brush one side of each corn tortilla with the red fat.
Time: PT5M
Temperature: 350-375°F
Crisp Tortillas and Melt Cheese
Place the oiled side down on the hot griddle. Cook 15 seconds, flip, cook another 15 seconds. When the tortilla is just beginning to crisp, sprinkle shredded Oaxaca cheese on top, press lightly, and let melt (≈20 seconds).
Time: PT1M
Temperature: 350-375°F
Assemble Tacos
Place a generous amount of shredded beef on the cheese‑topped half of the tortilla, fold, and press gently with tongs or a spatula to set. Keep assembled tacos on a warm side of the griddle while you finish the batch.
Time: PT5M
Finish Broth and Serve
Taste the remaining braising liquid; add lime juice and salt if needed. Serve broth in small bowls as consomé alongside tacos, garnished with diced onion and cilantro.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 3g
Dietary info: Gluten‑free (if using corn tortillas), High‑protein, Contains dairy
Allergens: Dairy (cheese), Corn (tortillas)
Ingredient Substitutions
- Instead of Beef Short Ribs: Chuck Roast, Oxtail
- Instead of Guajillo Dried Chilies: Ancho chilies
- Instead of Roma Tomatoes: canned diced tomatoes
- Instead of White Onion: yellow onion
- Instead of Oaxaca Cheese (or low‑moisture mozzarella): low‑moisture mozzarella
- Instead of Neutral Oil (vegetable or canola): peanut oil
- Instead of Mexican Oregano: regular oregano
- Instead of Apple Cider Vinegar: white wine vinegar
Equipment Needed
- Large Pot
- Dutch Oven
- Blender or Immersion Blender
- Fine Mesh Sieve
- Cutting Board
- Chef Knife
- Ladle
- Fat Separator (gravy separator)
- Carbon Steel Griddle or Cast Iron Skillet
- Tongs
- Spatula
- Bowl for Garnishes
- Paper Towels
Critical Steps — Do Not Skip
- Searing the beef to develop a deep crust
- Blooming the chili sauce in hot oil (safety step)
- Separating the red infused fat for tortilla crisping
- Crisping tortillas in red fat without burning
Chef Tips from the Video
- Use a blend of at least three red chilies for depth of color and flavor.
- Add a pinch of cinnamon stick for the subtle warmth traditional to birria.
- Skim the fat early; the more red fat you capture, the better the tortilla color.
Troubleshooting
Tortillas become soggy instead of crisp
Make sure you are using the red fat, not the broth, and that the griddle is hot enough (350‑375°F). Brush only one side and flip quickly.
Beef is tough after braising
Check that the liquid covered the meat and that the simmer was low and steady for the full 3 hours. If needed, extend cooking by 30‑45 minutes.
Sauce is too thick or too thin
Adjust with water: add a splash if too thick, or simmer uncovered to reduce if too thin. The final consistency should coat the back of a spoon.
Storage
Refrigerator: Store shredded beef and broth separately in airtight containers for up to 4 days. Keep the red fat in a shallow jar; it solidifies when cold.
Freezer: Freeze beef and broth together in a freezer‑safe bag for up to 3 months. Thaw overnight before reheating.
Room temperature: Tortillas and cheese can sit at room temperature for up to 2 hours before assembly.
Make-Ahead Tips
- Braised beef can be made 24 hours ahead; refrigerate in its broth and reheat gently before shredding.
- The red fat can be strained and stored in the fridge; it solidifies and can be scooped for later use.
- Chili sauce can be blended and strained a day ahead and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of quesabirria tacos in Mexican cuisine?
Quesabirria tacos originated in the state of Jalisco, Mexico, as a street‑food evolution of traditional birria (a slow‑cooked goat or beef stew). The addition of melted cheese and crisped tortillas turned the stew into a handheld snack that quickly spread across Mexico and the United States, becoming a late‑night favorite.
What are the traditional regional variations of birria tacos in Jalisco versus other parts of Mexico?
In Jalisco, birria is typically made with goat and served in a consommé with cilantro, onion, and lime. In northern Mexico, beef is more common, and some regions use a thicker, spicier chili blend. The quesabirria style—adding cheese and crisping the tortilla—originated in Tijuana before spreading nationwide.
How is authentic birria traditionally served in Jalisco, Mexico?
Authentic birria in Jalisco is served as a stew (consommé) with the meat on the side, accompanied by chopped onion, cilantro, and lime wedges. The broth is sipped first, then the meat is eaten with tortillas, but the cheese‑filled, fried version is a modern twist popularized by street vendors.
During which celebrations or occasions is birria commonly prepared in Mexican culture?
Birria is often prepared for holidays such as Día de los Muertos, Christmas, and family gatherings. Its rich, comforting flavor makes it a centerpiece for festive meals and communal feasts in many Mexican households.
What makes quesabirria tacos special or unique within Mexican cuisine?
The key uniqueness lies in dipping the tortilla in the bright red, chili‑infused fat before crisping, which gives the taco its signature color and crunchy texture. This technique differentiates quesabirria from regular birria tacos that are simply folded and served soft.
What are the authentic traditional ingredients for quesabirria tacos versus acceptable substitutes?
Traditional ingredients include dried chilies like guajillo, ancho, and pasilla, goat or beef meat, Oaxaca cheese, and corn tortillas. Acceptable substitutes are beef chuck instead of short ribs, low‑moisture mozzarella for cheese, and a mix of chipotle for added smokiness.
What common mistakes should I avoid when making quesabirria tacos at home?
Common mistakes include dipping tortillas in the broth instead of the red fat, not searing the beef long enough for a crust, and over‑cooking the chilies so the sauce loses its bright color. Also, skimping on the fat separation step will result in a pale, soggy taco shell.
Why does this quesabirria taco recipe use a fat separator instead of just skimming with a spoon?
A fat separator quickly isolates the bright red infused fat from the broth, ensuring you capture the maximum amount of color and flavor without mixing in liquid. Skimming with a spoon often leaves broth attached, which would make the tortillas soggy rather than crisp.
Can I make quesabirria tacos ahead of time and how should I store them?
Yes. Braise the beef a day ahead, refrigerate the meat and broth separately, and keep the red fat in a shallow container. Reheat the broth and shred the beef before assembling. Store assembled tacos wrapped tightly for up to 2 hours; otherwise keep components separate and assemble just before serving.
What texture and appearance should I look for when crisping the tortillas for quesabirria tacos?
The tortilla should develop a deep, uniform red hue with a slightly firm yet pliable texture—crispy on the edges but still able to fold without cracking. The cheese should be melted and lightly caramelized, providing a glossy finish.
What does the YouTube channel NOT ANOTHER COOKING SHOW specialize in?
The YouTube channel NOT ANOTHER COOKING SHOW specializes in deep‑dive, technique‑focused cooking tutorials that often revisit popular food trends to perfect them, emphasizing scientific explanations and step‑by‑step precision.
How does the YouTube channel NOT ANOTHER COOKING SHOW's approach to Mexican cooking differ from other Mexican cooking channels?
NOT ANOTHER COOKING SHOW focuses on troubleshooting common mistakes and providing detailed explanations of why each step matters, whereas many other Mexican cooking channels simply demonstrate the recipe without highlighting the critical fat‑separation technique that defines authentic quesabirria tacos.
Last updated: September 6, 2026
