Spicy Sriracha Birria Tacos

AuthorJoseph NguyenCategoryDifficultyIntermediate
Nutrition Facts

Servings 16

Yields16 Servings
Prep Time30 minsCook Time3 hrs 24 minsTotal Time3 hrs 54 mins
Equipment needed to make the Quesa Birria Tacos:
 Instant Pot or Dutch Oven Pot
 Cast Iron
 Blender
 Mesh Strainer
Ingredients for making Quesa Birria Tacos & Consome:
 1 lb Boneless chuck roast
 1 lb Beef short rib, chunk
 1 lb Oxtail
 12 tbsp Vegetable oil
 5 Ancho chilies
 5 Dried guajillo chiles peppers
 2 Chile de arbol peppers
 2.50 qts Rich beef stock
 1 Cinnamon stick
 6 Bay leaves
 1 tbsp Toasted coriander
 1 tbsp Toasted black peppercorns
 2 tbsp Fresh oregano, chopped
 1 tbsp Tomato paste
 1 Yellow onion
 8 Garlic cloves
 Salt, to taste
To Assemble the tacos:
 6 Inch corn tortillas
 Shredded beef (from recipe)
 1 lb Oaxaca cheese, shredded
 Sweet onion, finely diced
 Fresh cilantro, finely chopped
 Radish, chopped
 Fix Hot Sauce Signature sriracha
 Lime
Instructions for making birria meat and consome'
1

Start by removing the stems and seeds of ancho chilies, guajillo chiles peppers, and chile de arbol peppers.

2

Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides.

3

Heat the pot over medium heat, add the vegetable oil and start searing the meat in batches (2-3 minutes on all sides).

4

Once done, set the seared meat on a platter and add more oil to the pot. Add the chopped onions and sauté until just softened.

5

Once softened, add the tomato paste and cook down until paste starts to darken. Then add the sliced garlic and sauté until fragrant. Add black pepper corns, toasted coriander, cinnamon stick, and bay leaves.

6

Add the beef stock, mix together and add in the chilies.

7

Bring the pot to a light simmer and cover. Braise for (1) hour, stirring occasionally.

8

After 1 hour has passed, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.

9

Pour back into the stew and bring back to a simmer. Cover and braise for (90) more minutes.

10

Remove the meat (and any bones) and shred using a fork.

11

Season the rest of the broth with salt and place to the side.

Assembly Method:
12

Take a fresh tortilla and dunk in the broth completely.

13

Place tortilla in a cast iron skillet set over medium heat.

14

Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.

15

On one side add the braised shredded meat with a drizzle of consommé.

16

Spread Fix Hot Sauce Signature Sriracha all over the shredded meat

17

Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.

18

Serve with a ramekin filled with consome topped with diced onions, radish, and chopped cilantro.

 

 

Ingredients

Equipment needed to make the Quesa Birria Tacos:
 Instant Pot or Dutch Oven Pot
 Cast Iron
 Blender
 Mesh Strainer
Ingredients for making Quesa Birria Tacos & Consome:
 1 lb Boneless chuck roast
 1 lb Beef short rib, chunk
 1 lb Oxtail
 12 tbsp Vegetable oil
 5 Ancho chilies
 5 Dried guajillo chiles peppers
 2 Chile de arbol peppers
 2.50 qts Rich beef stock
 1 Cinnamon stick
 6 Bay leaves
 1 tbsp Toasted coriander
 1 tbsp Toasted black peppercorns
 2 tbsp Fresh oregano, chopped
 1 tbsp Tomato paste
 1 Yellow onion
 8 Garlic cloves
 Salt, to taste
To Assemble the tacos:
 6 Inch corn tortillas
 Shredded beef (from recipe)
 1 lb Oaxaca cheese, shredded
 Sweet onion, finely diced
 Fresh cilantro, finely chopped
 Radish, chopped
 Fix Hot Sauce Signature sriracha
 Lime

Directions

Instructions for making birria meat and consome'
1

Start by removing the stems and seeds of ancho chilies, guajillo chiles peppers, and chile de arbol peppers.

2

Season all the meat generously with salt. In a large oiled pot heated over medium heat, add the meat in batches and sear 2-3 minutes on all sides.

3

Heat the pot over medium heat, add the vegetable oil and start searing the meat in batches (2-3 minutes on all sides).

4

Once done, set the seared meat on a platter and add more oil to the pot. Add the chopped onions and sauté until just softened.

5

Once softened, add the tomato paste and cook down until paste starts to darken. Then add the sliced garlic and sauté until fragrant. Add black pepper corns, toasted coriander, cinnamon stick, and bay leaves.

6

Add the beef stock, mix together and add in the chilies.

7

Bring the pot to a light simmer and cover. Braise for (1) hour, stirring occasionally.

8

After 1 hour has passed, remove the chilies and place into a blender with a little of stock liquid and blend until smooth.

9

Pour back into the stew and bring back to a simmer. Cover and braise for (90) more minutes.

10

Remove the meat (and any bones) and shred using a fork.

11

Season the rest of the broth with salt and place to the side.

Assembly Method:
12

Take a fresh tortilla and dunk in the broth completely.

13

Place tortilla in a cast iron skillet set over medium heat.

14

Top with shredded cheese (preferably oaxaca cheese) and cook until just melted.

15

On one side add the braised shredded meat with a drizzle of consommé.

16

Spread Fix Hot Sauce Signature Sriracha all over the shredded meat

17

Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.

18

Serve with a ramekin filled with consome topped with diced onions, radish, and chopped cilantro.

Spicy Sriracha Birria Tacos
Joseph Nguyen

My name is Joe Nguyen and I am a food enthusiast / Home Chef. I believe that the best way to experience different cultures is through food. This passion of mine started a long time ago when I was still in college. I took a study abroad course to Mexico for urban development but instead of going into architecture, I discovered a new found love for food. I've traveled around the world to experience other people's culture and eat as much as I can. Since the covid pandemic, I found myself missing some of these delicious foods and decided to try to recreate them myself. I enjoy cooking for my friends and family, you can't beat the gratification seeing their faces after eating a delicious meal. Through my experimentation, I'm hoping to create some simple and delicious recipes I can share with all of you.