Birria traces its roots back to the colonial period in Mexico. During the Spanish conquest, to make goat more palatable, they developed a method of slow cooking the meat with a variety of spices and herbs, creating a tender and flavorful dish. Traditionally, birria is cooked in a large clay pot or a pit oven. The marinated meat is placed in the pot, covered with maguey (agave) leaves, and slow cooked until it becomes tender and succulent. Birria tacos are typically garnished with chopped onions, cilantro and a squeeze of lime. The combination of the tender, flavorful meat, the crispy tortilla, and the aromatic toppings creates a delectable eating experience. The rich and savory consommé. adds an extra layer of flavor when used for dipping.

Traditional Birria is served with just some tortillas, cilantro, onion, and the consommé. These queso barrio tacos will be served up a bit differently. The corn tortillas dipped in the consommé, then fried in a pan topped with cheese, the meat, cilantro, and onion. Folded over leaving a crispy, cheesy, savory tacos.

What will you need?

goat, lamb, or chuck roast
salt
a neutral oil
white onion
garlic
tomato paste
a dark beer like Modelo
guajillo chiles
ancho chilies
beef stock
black peppercorns
coriander seeds
cinnamon stick
bay leaves
roma tomatoes
Mexican oregano, regular will also work
corn tortillas
Oaxaca cheese
Cilantro, for serving
Diced white onion, for serving
Lime, for serving

How to make queso barrio tacos

Salt the meat on all sides. Add the oil to a large pot over medium-high heat. Working in batches, sear each piece of meat for 2 to 3 minutes per side, or until a golden-brown crust forms. Set aside.

Reduce the heat to medium and add in the onion. Sauté until softened, about 3 minutes. Add the garlic and cook for 1 minute. Mix in the tomato paste and cook for another minute. Pour in the beer and cook off the alcohol, about 1 minute. Add the guajillo and ancho chiles to the pot, along with the beef stock and mix. Add the meat back in.

Place the peppercorns, coriander seeds, cinnamon stick and bay leaves in a cheese cloth. Fold the cheese cloth together and tie it tightly. Put the spice bag into the pot along with 1 teaspoon of the salt and bring to a simmer. Cover the pot and cook for 1 hour, stirring occasionally.

Remove the guajillo and ancho chiles from the pot and place into a blender. Add the tomatoes, oregano and some of the stock from the pot and blend until smooth. Pass through a fine mesh strainer to discard any seeds and large chunks. Add the sauce to the pot and bring to a simmer. Cover and braise for 90 minutes.

Remove the spice bag from the pot. Transfer the meat to a large bowl and shred with a fork. Taste the broth and add salt as needed.

To finish, dunk a tortilla in the broth then place in a skillet over medium heat. Top with cheese and cook until melted. On one side of the tortilla, add some of the shredded meat, a drizzle of the broth, cilantro and diced onion. Fold the tortilla over and cook for 1 minute. Flip and cook the other side for another minute.

Serve the tacos on a plate along with a bowl of the broth topped with more cilantro, diced onions and a squeeze of lime. Dip the tacos in the broth for a juicy, succulent bite of deliciousness.