From the Tacos El Bigotes kitchens, run by Juan Jaimes (owner) and Joanna Celis (manager). Published
Birria is a chile-marinated stew from Jalisco in western Mexico (about Jalisco). The traditional meat is goat. It is rubbed with a paste of dried chiles, garlic and spices, then cooked low and slow until it pulls apart (background on birria). What collects in the pot is the consomé: a red, fat-slicked broth that carries all the chile.
Goat Or Beef?
Our birria is beef. Beef shreds into long strands that hold together on a griddled tortilla and survive a dip in the broth, which is what a quesitaco needs. If you have only had goat birria in Jalisco, expect a milder, less gamey flavor.
Birria Taco vs Quesitaco
| Birria taco | Birria quesitaco | |
|---|---|---|
| Tortilla | Corn, warmed | Corn, dragged through the consomé fat and griddled |
| Cheese | No | Yes, melted inside |
| Texture | Soft | Crisp edges, soft center |
| Consomé | Optional | Served on the side, for dipping |
Other places call the quesitaco a quesabirria. Same idea. Ours come three to an order with onion and cilantro on the side; see the birria section of the menu.
Four More Ways We Serve It
The same pot feeds birria ramen (noodles cooked in the consomé), the birria quesadilla on a large flour tortilla, the birria mulita and the birria torta. The ramen is the one to pick if you want the broth as the meal rather than a dip. Both Houston kitchens serve all four. Once a plate is in front of you, read how to eat birria tacos.