How to Give Your Birria Tacos the Perfect Texture Gelson's

Giving your birria tacos the perfect texture can take practice. Tacos de birria or quesabirria tacos, as they’re often called, are made with braised meat. This tender meat is mixed with cheese and placed in a pan-fried corn tortilla. Our birria de res recipe is a perfect example of this Tijuana-style delicacy. But there are many variations. No matter how you choose to make your tacos, the texture is crucial. Here are some tips on how to perfect it.

Avoid Broken Tortillas

In a taco, the tortilla is what holds everything together. Corn tortillas are often brittle and can easily tear and break. To make it firmer, lay each tortilla gently in a pan with hot oil for three to five seconds. This lightly fries them; you don’t want them too crispy yet. Drain the tortilla on a paper towel. It should now be easier to work with as you make your birria tacos.

Don’t Let Your Tacos Go Soggy

Use fresh tortillas to prevent your tacos from getting soggy. They are less absorbent. Therefore, moisture saturation is less likely. Also, limit the amount of sauce you use before frying the taco. Too much will cause the tortilla to weaken.

Use a Less Fatty Meat

You can expect some grease with birria. Using a less fatty cut of meat can reduce the amount of grease to maintain a crisp texture. Birria was traditionally made with goat meat. It’s now usually made with low-and-slow braised beef. If you like a steak flavor, you can use ribeye. Chuck roast, lamb, or short ribs are also often used.

Use Dried Chili Pods

Dried peppers are available in grocery stores and Mexican markets. Different types are often sold, so you can mix them if you like. Start by cutting off the stem and removing the seeds. You can toast the chilis before rehydrating them in a bowl of hot water. They should be ready after 20 minutes. Rehydrating the peppers in the beef broth can add some smokiness.

How to Prepare the Meat

The way you prepare the meat affects the texture of your birria tacos. If using beef, follow these tips:

Let it sit for 30 minutes at room temperature.
Cut the beef into large chunks.
Season it with salt and pepper.
Don’t trim the fat off the meat.
Don’t overcrowd the meat in the pan.

The fat you leave on the meat will rise to the top, helping to crisp the tortillas later. Spacing the meat ensures it sears properly and has crispy edges.

Prepare the Consommé

Consommé is a broth in which you dip birria tacos. It adds flavor and texture as you bite into the succulent taco. A good way to make consommé is to saute some chopped onion and garlic cloves and then add bay leaves, oregano, coriander, cumin, fire-roasted tomatoes, brown sugar, and apple cider vinegar into the beef broth. Boil the mixture for five minutes and add the rehydrated chili pods; then, use an immersion blender to create a thick and smooth consommé.

Cook the Beef to Perfection

If you’re using beef, braise it in a pot, covered with a lid. It should be cooked in the oven for 3 hours at 325℉. Then remove the meat from the consommé, pulling it out of the pot without stirring. It should be easy to shred with a fork (two forks are best for easy shredding).

Fry the Taco in a Pan

In the initial steps, you just want the tortilla to be firm. Frying the tacos requires a different approach. You’ll use the fat that accumulated while the beef was searing and slow cooking (make sure the fat is on the very top). The grease in the pot can now be used to fry the corn tortilla.

Dipping the tortilla into the consommé and frying it will make it soggy (and burnt as you try to restore crispiness). Instead, do the following:

Gently lay the corn tortilla in the grease on a hot nonstick pan without submerging it.
Wait one minute before flipping the tortilla onto the other side.
Add the cheese and shredded beef and fold the tortilla as the cheese starts melting.

If the tortilla isn’t as crisp as you like, you can cook it slightly longer.

Use High-Heat Oil If Necessary

There should be fat left over after searing the meat. If not, drizzle some sunflower oil or another high-heat oil in the pan. Then lay the tortilla down on the liquid. If the tacos stick to the pan, add some more oil. Using a nonstick pan should prevent your birria tacos from sticking. Avoid cooking them in a cast iron pan.

Gelson’s Has Birria Taco and Other Recipes

Following our unique taco recipes can give your birria tacos the perfect texture and flavor. These include our birria de res tacos and lamb birria. And, if you’re looking for other tasty, nutritious, and healthy recipes, browse our site to view hundreds of great ideas. Ingredients, groceries, and supplies as well as ready-made meals are available at our Los Angeles locations. Visit us today or place your order online for delivery or pickup.

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