Birria, quesabirria and consommé explained
Understand birria versus quesabirria, the best cuts of beef and how to make rich consommé and crisp tacos.
Birria is slowly braised, seasoned meat served with a rich broth. Quesabirria is made by frying that meat with cheese inside a tortilla and serving it with strained consommé.
Birria versus quesabirria
Birria is the braised dish; quesabirria is the crisp cheese taco made with the meat. Consommé is the seasoned cooking broth.
Collagen-rich beef
Chuck, shank, cheek and similar cuts become tender as collagen turns into gelatin during long cooking.
Smoke then braise
Add smoke before the meat enters the Dutch oven, then focus on stable gentle heat and sufficient liquid.
Building a crisp taco
Use a thin film of red fat, a hot plancha and restrained filling. Serve immediately.
Recipes that put this into practice
Birria Tacos (BBQ Twist)
Chuck and veal shank are smoked first and then slowly braised in seasoned stock. Long cooking converts connective tissue into gelatin, producing shreddable beef and a rich consommé for dipping the tortillas.
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Indonesian Pulled Chicken
Ketjap manis, galangal, lemongrass, ginger and kaffir lime create a sweet-savory Indonesian braising sauce. Searing first adds roasted flavor before the chicken slowly cooks until it pulls apart.
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Tortilla Beef Kebabs
Thin layers of tortilla and seasoned ground beef are stacked tightly and grilled as skewers. The tortilla crisps at the edges while the beef stays juicy, finished with sweet-spicy Cowboy Candy Butter.
View recipeFAQ
Which cheese works?
Oaxaca is traditional; mozzarella or another good melting cheese also works.
Why is my taco soft?
Too much fat, too much filling or insufficient heat.
Can birria be prepared ahead?
Yes. The meat and broth often improve overnight.