Summaries > Cooking > Birria > The Ultimate BIRRIA de Res Recipe Guide: Tacos, Consumé, Quesabirria & Ramen | Ar...

The Ultimate Birria De Res Recipe Guide: Tacos, Consumé, Quesabirria & Ramen | Arnie's Cafe & Grill

https://www.youtube.com/watch?v=GrHKQdRHNt8

TLDR Birria is made by slowly braising seared beef chuck in a rich chile-and-spice sauce until tender, then serving it in consommé-dipped tacos or cheesy quesabir tacos; the host’s favorite is the crisp, salsa-topped quesabir, while birria ramen ranks last.

Key Insights

Choose a richly flavored cut of beef

Beef chuck works well for birria because its fat and collagen help create tender meat and a flavorful cooking broth. Short ribs are another suitable choice if you want a richer result. Trim the meat into manageable pieces so it sears evenly and is easier to shred after cooking.

Build a smooth, balanced chile sauce

Simmer guajillo, árbol, ancho, and pasilla chiles with onion, cinnamon, cloves, tomatoes, and garlic until softened. Blend the mixture with its cooking liquid, then strain it for a smooth sauce. Add cumin, black pepper, salt, and a bay leaf to round out the flavor.

Sear the beef and capture the browned bits

Brown the chuck before braising to develop deeper flavor. Once the meat is seared, deglaze the pan with beef broth and scrape up the browned bits, known as fond. Stir in the chile sauce and control the heat to prevent scorching.

Braise gently until the meat pulls apart

Add the beef and about three cups of broth, then cover the pot and maintain a gentle simmer. Avoid a hard boil, which can make it more difficult to keep the meat tender. Cook for roughly three hours, or until the beef pulls apart easily with a fork.

Prepare clean consommé and tender shredded beef

When the beef is cooked, remove excess fat and any bone fragments, then chop or shred the meat. Skim excess oil from the broth and strain it to make a clean consommé for serving. Set out chopped onion, cilantro, and lime, with Oaxaca- or Chihuahua-style cheese as an optional topping.

Crisp birria tacos without burning the tortillas

Dip tortillas lightly in the consommé, add birria, and fold them over. Toast the tacos on a warm griddle, flipping until crisp and lightly browned. For quesabirria, add cheese with the meat and cook until the cheese melts and crisps; serve with salsa, onion, cilantro, lime, and consommé for dipping.

Questions & Answers

What cut of meat does the host recommend for birria, and what is another good option?

He recommends beef chuck for its collagen, fat, and rich flavor. Short ribs are another good option.

What ingredients are used to make the birria sauce?

The sauce is made by simmering guajillo, árbol, ancho, and pasilla chiles with onion, cinnamon, cloves, tomatoes, garlic, and water, then blending and straining everything until smooth.

How should birria be cooked so the meat stays tender, and how long does it take?

Keep the pot covered at a gentle, low simmer rather than letting it boil hard. Cook for about three hours, until the meat pulls apart easily.

How is the consommé prepared?

After cooking, skim excess oil from the broth and strain it to remove solids for a clean finish.

How do you make birria tacos?

Dip tortillas in consommé, fill them with birria, fold them, and toast them on a warm griddle, flipping until crisp and lightly browned without burning.

What is a quesabir taco, and how does the host serve it?

A quesabir is made by dipping a tortilla in consommé, adding Oaxaca cheese and birria, and toasting it until crisp. The host tops it with green salsa, onion, cilantro, and lime, and serves it with consommé for dipping.

Which birria dish is the host’s favorite, and which is his least favorite?

His favorite is the quesabir, especially for its crisped cheese and salsa verde. His least favorite is birria ramen made with Tapatío noodles and consommé.

Summary of Timestamps

The host introduces birria at Ari Cafe and Grill, calling it an amazing dish and promising cooking tips, serving ideas, and his favorite way to enjoy it.

He chooses beef chuck for its rich flavor, fat, and collagen, while noting that short ribs are another good option. This cut helps create tender meat and a flavorful broth.

To make the birria sauce, he simmers guajillo, árbol, ancho, and pasilla chiles with onion, cinnamon, cloves, tomatoes, garlic, and water. He blends and strains the mixture for a smooth, velvety sauce.

The host sears the beef chuck, then deglazes the pan with beef broth to loosen the browned bits. He adds the sauce and carefully stirs while controlling the heat. He also highlights Made In stainless-clad cookware for its five-ply construction, even heating, and oven-safe design.

He seasons the sauce with cumin, black pepper, salt, and a bay leaf, then adds the meat and three cups of beef broth. The birria cooks covered at a gentle simmer—not a hard boil—for about three hours, until the meat pulls apart easily.

While the birria cooks, he prepares cilantro, onion, and lime, with Oaxaca- or Chihuahua-style cheese as an optional addition. These ingredients provide fresh, bright toppings and a creamy, melty option for serving.

Once the meat is tender, he removes excess fat and any bone fragments, chops the chuck, skims oil from the broth, and strains the consommé. This leaves the meat ready to serve and the broth clean for dipping.

To make birria tacos, he dips tortillas in consommé, fills them with meat, folds them, and toasts them on a warm griddle. He flips the tacos until they are crisp and lightly browned, taking care not to burn them.

The host taste-tests a birria taco dipped in consommé and calls it “mind-blowing.” He then makes quesabir tacos with consommé-dipped tortillas, Oaxaca cheese, and birria, toasting them until crisp.

He tops the quesabir tacos with green salsa, onion, cilantro, and lime, and says they taste even better dipped in consommé. The crisp cheese and salsa verde make this his favorite version.

He also tries birria ramen made with Tapatío noodles and consommé, topped with birria, onion, cilantro, lime, and salsa. It is his least favorite of the three dishes, though he invites viewers to choose the version they would try.

To close, the host promotes his cookbook, “ArnieTex: 104 Recipes of Mexican-American Cooking and Texas Style Barbecue,” and his seasonings at arnisada.com.