{"id":745,"date":"2022-02-14T12:51:11","date_gmt":"2022-02-14T12:51:11","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=745"},"modified":"2022-02-14T13:26:06","modified_gmt":"2022-02-14T13:26:06","slug":"homemade-birria-tacos-quesa-tacos","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/745","title":{"rendered":"Homemade Birria Tacos \/ Quesa Tacos"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Birria tacos come from <a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/747\" data-type=\"post\" data-id=\"747\">birria consom\u00e9<\/a>, which is a zesty shredded meat stew that originated in Jalisco, Mexico.&nbsp; The meat from the stew is then cooked inside of&nbsp;corn tortillas&nbsp;that have been dipped in the stew liquid in a hot pan along with shredded Oaxaca cheese and often garnished with diced yellow or white onions and chopped cilantro.&nbsp;<\/p><cite>Billy Parisi<\/cite><\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">(Originally from <a href=\"https:\/\/www.billyparisi.com\/homemade-birria-tacos-recipe-quesa-tacos\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.billyparisi.com\/homemade-birria-tacos-recipe-quesa-tacos\/<\/a> )<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">See also <a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/747\" data-type=\"post\" data-id=\"747\">Homemade Beef Birria Consom\u00e9<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>\u00bc\u00a0recipe of <a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/747\" data-type=\"post\" data-id=\"747\">birria consom\u00e9<\/a> &#8211; see also notes under instructions<\/li><li>20\u00a0corn tortillas<\/li><li>2\u00a0cups\u00a0shredded Oaxaca cheese<\/li><li>1\u00a0peeled and small diced yellow onions<\/li><li>\u00bd\u00a0cup\u00a0chopped fresh cilantro<\/li><li>juice of 2 lemons<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"instructions\">Instructions<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Prepare the birria consom\u00e9 but do not add the chopped meat back to the strained liquid in the pot.<\/li><li>Making 1 taco at a time, lightly dip two corn tortillas into the top part of the consom\u00e9 liquid and place in a cast-iron skillet over medium to medium-high heat.<\/li><li>Immediately evenly sprinkle some of the cheese onto the top of the corn tortilla, followed up with evenly adding some of the chopped meat to the one-half side of the taco on top of the cheese.<\/li><li>At this point you can also add on diced onions and cilantro, but that part is optional.<\/li><li>Cook for a minute or two and then fold the taco over to help form it. Cook for about one more minute.<\/li><li>Repeat the process until all of the meat has been used.<\/li><li>Serve each taco with a small bowl of the consom\u00e9 liquid that has been garnished with lemon juice, diced onions, and cilantro.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"notes\">Notes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Make-Ahead:<\/strong>\u00a0The tacos are meant to be eaten right away but you can make them up to 30 minutes ahead of time and keep them warm covered in foil at the lowest temperature in the oven.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>How to Store:<\/strong>\u00a0It is best to store the beef separate from the corn tortilla shells. Store the beef covered for up to 6 days in its liquid, or consom\u00e9. This will freeze very well covered for up to 6 months in its liquid, or consom\u00e9. Thaw in the refrigerator for 1 day before reheating.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>How to Reheat:<\/strong>\u00a0Place the desired amount of beef in its liquid, or consom\u00e9, in a medium-size pot and heat over low heat until hot. You can also heat in the microwave until hot.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>If you cannot get<\/strong>\u00a0Oaxaca cheese, then you may substitute it with shredded panela or chihuahua cheese.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>There should be enough<\/strong>\u00a0fat on the top of the consom\u00e9 when you dip the tortilla in there to brown it while cooking in the pan. If there is not, add a little oil or butter to the pan first.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>You may need to<\/strong>\u00a0use two corn tortilla shells so that they don\u2019t rip from the liquid.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Birria tacos come from birria consom\u00e9, which is a zesty shredded meat stew that originated in Jalisco, Mexico.\u00a0 The meat from the stew is then cooked inside of\u00a0corn tortillas\u00a0that have been dipped in the stew liquid in a hot pan along with shredded Oaxaca cheese and often garnished with diced yellow or white onions and chopped cilantro.\u00a0<\/p>\n","protected":false},"author":2,"featured_media":757,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,42,11,30,32],"class_list":["post-745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-beef","tag-lamb","tag-main","tag-mexican","tag-soup"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=745"}],"version-history":[{"count":5,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/745\/revisions"}],"predecessor-version":[{"id":758,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/745\/revisions\/758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/757"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}