Jalisco-Style Birria Tacos (& Quesabirria)

Ah, birria – that slow-cooked, spice-infused wonder from the heart of Jalisco, Mexico. It's not just food; it's a narrative in a bowl, traditionally crafted with goat, its flavors as deep and complex as the region's history. This is a dish that speaks of the earthiness of Jalisco, a place where cooking is more art than science, a communal dance of spices and slow-burning fires. In the bustling culinary mosaic that is Chicago, Birrieria Zaragoza stands as a testament to this tradition. It's a place where every bite tells a story, a bridge from the sun-drenched streets of Jalisco to the windy corners of Chicago, a reminder that great food knows no borders. 🤘🏼 Adam

STUFF I USE...

Cast-iron Plancha

Single Burner

Jonathan’s Suggested Store-bought Mole Rojo

Maseca Corn Flour

Large Hotel Pan

Steamer Insert for Large Hotel Pan

Lid for Large Hotel Pan

Abuelita Chocolate

CORN TORTILLAS

Yield: 20 5inch Tortillas

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Simple Corn Tortillas

Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M

Ingredients

• 2 Cups Maseca corn flour (white or yellow)
• 1 ½ cups Warm Water
• 1 tsp Kosher Salt (optional)

Instructions

1. In a large mixing bowl, combine the Maseca corn flour and salt if using.
2. Gradually add warm water, mixing continuously until the dough forms. It should be soft and pliable without cracks. If it's too dry, add a bit more water, a tablespoon at a time.
3. Cover the dough with a clean kitchen towel and let it rest for about 30 minutes. This will help hydrate the flour fully.
4. Divide the dough into 20 equal balls. Place a dough ball between two sheets of plastic wrap or a plastic zip-top bag cut along the sides.
5. Use a tortilla press or a heavy skillet to flatten each ball into a thin disk about 5-6 inches in diameter.
6. Heat a griddle or a large non-stick skillet over medium-high heat. Cook each tortilla for about 30 seconds to 1 minute per side, or until it puffs up slightly and gets little brown spots.
7. As you cook the tortillas, keep the finished ones wrapped in a clean kitchen towel to keep them warm.

CHILE DE ARBOL HOT SAUCE

Yield: 1 Quart (4 Cups)

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Chile de Arbol Hot Sauce

Cook time: 1 H & 20 MTotal time: 1 H & 20 M

Ingredients

• 2 cups Dried Red Chiles (Chile de Arbol), stems removed
• Water, for soaking
• 1 Tbsp Chocolate
• ½ teaspoon Cinnamon
• ½ teaspoon Black Pepper
• ½ teaspoon Dried Oregano
• ½ teaspoon Ground Cumin
• ¼ teaspoon Ground Cloves
• 1 teaspoon Granulated Garlic
• Kosher Salt, to taste (start with ½ teaspoon and adjust as needed)

Instructions

1. Place the dried chilies in a large bowl. Cover the chilies with water, ensuring they are fully submerged. You may place a small plate on top to keep them submerged. Cover the bowl and let the chilies soak overnight.
2. The next day, drain the chilies, reserving the soaking water. Transfer the soaked chilies to a blender.
3. Add about ½ cup of the reserved chili soaking water to the blender, along with the chocolate, cinnamon, black pepper, oregano, cumin, cloves, garlic, and salt.
4. Blend the mixture on high until it becomes a smooth puree. Add a tablespoon of chili soaked water at a time, if needed, to reach a pourable consistency.
5. Set a fine-mesh strainer over a bowl. Pour the blended chili mixture through the strainer, using a spatula or the back of a spoon to press the mixture through, discarding any seeds and skins.
6. Taste the sauce and adjust the salt or other seasonings if needed. Transfer the strained sauce to a clean jar or bottle with a tight-fitting lid.
7. Store your hot sauce in the refrigerator for up to 2 weeks.

Adam's Notes

• DO NOT wash anything that has touched the chiles with hot water. The spiciness will get splashed up and spread into the room like a demonic version of Febreeze.

TOMATO CONSOMÈ

Yield: 2 Quarts (8 Cups)

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Tomato Consomé

Cook time: 1 HourInactive time: 24 HourTotal time: 25 Hour

Ingredients

• 4 cups Water (100% weight)
• 8 medium Roma Tomatoes (50% weight)
• ½ teaspoon Black Pepper
• ½ teaspoon Dried Oregano
• ½ teaspoon Ground Cumin
• ¼ teaspoon Cinnamon
• ¼ teaspoon Ground Cloves
• 1 teaspoon Granulated Garlic
• Kosher Salt, to taste

Instructions

1. Add the water and tomatoes to a large pot and set it on the stovetop over high heat. Boil the tomatoes for 1 hour, the skin of the tomatoes should be shriveled off and the liquid should smell like tomato juice.
2. Cut the heat and allow the tomatoes to cool to room temperature in the water. Transfer the tomatoes and water to a container and allow them to sit at room temperature overnight. This will allow the consomme to lightly ferment and take on a tangier, more satisfying, “jowl-tingling” trait.
3. The next day, puree the tomatoes with all of the spices and a small pinch of salt until smooth in a high-speed blender.
4. Pass the consomme through a fine mesh strainer, then set aside until needed.
5. To serve, bring the consomme to a simmer, pour into a small cup or bowl and dip your birria tacos as you wish, me lord.

Adam's Notes

• Do not season the consomme during the simmering process.
• We simmer the tomatoes for an hour to ensure that the pectin leeches into the water, which will thicken and add body to the final consomme.
• Don’t overly season the consomme once finished. The tacos should already have plenty of seasoning, so dipping them into a salty broth isn’t ideal and could cause pallet fatigue quickly.
• This consomme can be transformed into a delicious and satisfying meal on its own by adding a bit more salt. Serve it with a cheese quesadilla and BOOM, it’s basically a Mexican version of grilled cheese and tomato soup.

MOLE ROJO

Yield: 1 Quart (4 Cups)

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Mole Rojo

Prep time: 30 MinCook time: 2 HourInactive time: 30 MinTotal time: 3 Hour

Ingredients

• 6 Dried Guajillo Chiles, stemmed and seeded
• 4 Dried Ancho Chiles, stemmed and seeded
• 2 Dried Pasilla Chiles, stemmed and seeded
• 1 medium Onion, roughly chopped
• 4 cloves of Garlic, peeled
• 2 medium Tomatoes, roasted
• ¼ cup Sesame Seeds, toasted
• ¼ cup Raisins
• ¼ cup Almonds, toasted
• ¼ cup Peanuts, toasted
• ¼ cup Pumpkin Seeds, toasted
• 2 Tablespoons Vegetable Oil
• 2 ounces Mexican Chocolate, chopped (or substitute with dark chocolate and a pinch of cinnamon)
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Ground Cumin
• 4 cups Chicken or Vegetable Broth
• Kosher Salt, to taste
• Sugar, to taste (optional)

Instructions

1. In a dry skillet over medium heat, toast the chiles for about 30 seconds on each side, being careful not to burn them.
2. Transfer the toasted chiles to a bowl and cover them with boiling water. Let them soak for about 30 minutes, until they are soft.
3. In a food processor, combine the toasted sesame seeds, almonds, peanuts, and pumpkin seeds. Process until you get a coarse powder. Set aside.
4. In a skillet over medium heat, sauté the onions and garlic in a little vegetable oil until they are translucent.
5. Add the roasted tomatoes to the skillet and cook for a few more minutes.
6. Drain the chiles and transfer them to a blender.
7. Add the sautéed vegetables, nut and seed mixture, raisins, cinnamon, cumin, and 1 cup of broth. Blend until a smooth paste forms, adding more broth as needed to achieve a smooth consistency.
8. In a large saucepan over medium heat, heat 2 tablespoons of vegetable oil.
9. Add the blended mixture to the saucepan, stirring constantly for about 5 minutes.
10. Gradually add the remaining broth, chocolate, and salt, stirring continuously until the chocolate is melted and the mole is smooth.
11. Reduce the heat to low and simmer the mole for about 30 minutes, stirring occasionally. If the mole is too thick, add more broth to achieve the desired consistency.
12. Taste and adjust the seasoning with more salt or a little sugar, if desired.
13. Serve your Mole Rojo over grilled protein, enchiladas, or most notably on your BIRRIA!

Adam's Notes

• Making mole is a time consuming, but rewarding process. Feel free to freeze the mole to keep it longer (brownie points if you vac seal it, first).
• If using store-bought mole, Jonathan really likes this brand. Whatever you use, make sure it’s “Mole Rojo” (Red Mole)

GOAT BIRRIA

Yield: 3 Pounds

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Goat Birria

Cook time: 6 HourTotal time: 6 Hour

Ingredients

• 4 pounds Goat Meat, assorted braising cuts
• 2 cups Mole Rojo
• 8 cups Lard
• Banana Leaves (optional)
• Kosher Salt, to taste

Instructions

1. Set up a steamer in a large pot or hotel pan by filling the bottom up with water (see video). If using, line the inside with banana leaves.
2. Season the goat with kosher salt and set it inside the steamer, cover with the banana leaves, cover and set the heat to medium low ensuring that the water is still steaming.
3. Over the course of 3-5 hours, check the meat for doneness. Be careful not to let the steam burn you. As soon as you can insert a fork into the meat easily, it’s finished. Remove it from the steamer and set on a sheet tray.
4. Preheat the oven to 400F.
5. Rub the mole all over the meat, be generous. You might have some leftover mole, which is nice. Set the rubbed goat aside.
6. Melt the lard in a large dutch oven over the stovetop until roughly 300F. Carefully lower the mole-rubbed goat into the lard. Transfer the dutch oven, lid off, to the preheated oven and roast for 40 minutes, flipping the meat at the 20 minute mark.
7. Carefully remove the goat from the oil and drain on a wire rack. Allow to cool slightly before cutting the meat from the bones. Do your best to leave the meat semi intact by chopping it, but not shredding it into oblivion. Serve with corn tortillas, onions, cilantro, lime, salsa and hot sauce… oh and don’t forget the consomme.

Adam's Notes

• If you have time, allow the meat to sit uncovered in the fridge overnight elevated on a rack set onto a sheet tray. This will dry out the exterior of the meat and allow it to brown better in the second half of the cooking process.
• Braising cuts refer to things like: the ham, the ribs, the loin, etc.

SALSA ROJA

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