The Juiciest QuesaBirria Tacos At Home (Authentic)

Summary by Krater

Chef Joshua Weissman teams up with José Moreno, chef and founder of Birria-Landia, to recreate their famous beef birria tacos, consomé, salsa tatemada, and spice mix from scratch.

From the video

Answers: How do you make authentic Birria-Landia style beef birria tacos and consomé at home?

• Beef birria tacos
• Consomé preparation
• Salsa tatemada
• Birria spice mix
• Braising beef brisket and chuck

Ingredients

• 1 1/2 lbs beef brisket
• 2 lbs top round
• 1 1/2 lbs cross-cut beef shanks
• salt
• black pepper
• 9 guajillo chilis
• 1/2 white onion
• 8 cloves garlic
• 2 chipotle peppers in adobo
• 1/4 cup tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp chicken bouillon powder
• 1/2 tsp white pepper
• 1 tbsp beef bouillon
• 1 tbsp light brown sugar
• 2 tsp smoke paprika
• 2 tsp oregano
• 1/2 tsp clove
• 1/4 tsp cinnamon
• 1 tbsp cumin
• 4 bay leaves
• 1/2 cup neutral tasting oil
• 4 chile de arbol
• 4 roma tomatoes
• 4 large tomatillos
• cilantro
• lime
• Oaxaca cheese
• mozzarella

What it concludes

• Searing the meat first brings out rich flavors and creates a nice Maillard reaction.
• Using canned chipotle peppers in adobo adds the best version of flavor to the adobo blend.
• Toasting chilis properly cuts the spice and provides a more consistent flavor profile without burning them.
• Making salsa tatemada without oil helps maintain a more natural red color and cuts the richness of the fat.
• Removing excess fat from the consomé ensures that when people sip the broth, it is clean and rich rather than greasy.