You only have to cook the beef once, but you’ll actually end up with 2 different dishes. The first dish is Birria de res. A Mexican meat stew/soup, that can be enjoyed with just the slow cooked meat in the delicious broth that it produces with added simple toppings of chopped onion and cilantro. The second dish the meat can also be turned into are these quesabirria beef tacos. Originating from Jalisco Mexico, I first tried birria years ago In Los Angeles. A craze that took off and people would line up for hours just to get their fix. Since recently moving to Northern California, this ‘wet’ taco is also immensely popular here too. Typically made with goat meat in Mexico, making it with beef is more widely used in America. The process of making the meat is easy, however it does need to cook a long time to make the meat soft so it can easily be shredded. After the meat is done, you can enjoy tacos for days. My secret trick I like to use for maximum flavor is make the meat the day before. The cooked shredded beef sits in the juices all night and this is a flavor game changer and they really do taste more like authentic quesabirria. My preferred method for slow cooking the beef is on the stove. I have also used the slow cooker with fantastic results and the oven. All methods are included in the recipe. These tacos are served simply with onion and cilantro. A delicious sauce that would complement these perfectly is my New Mexico Hatch Green Chile Sauce that is really easy to make.
How many servings of quesabirria per person?
This recipe makes enough meat for 12 tacos. This will serve 6 people eating 2 tacos each or 4 people eating 3 tacos each.
