Cabeza Birria Tacos

I’m a big believer that if a recipe is already good, that doesn’t mean you leave it alone.

Birria has everything going for it—slow-cooked beef, melted cheese, crispy tortillas, and a bowl of consomé you’re absolutely going to dip into more than once. So naturally, I wanted to mess with it a little.

The Pineapple, Rosemary & Turmeric Botanical Hot Sauce brings in just enough sweetness and brightness to wake everything up. The pineapple cuts through the richness, and the rosemary and turmeric add this warm, savory layer that works surprisingly well with the beef.

And yes, I recommend adding a little more at the end. You’ve already come this far.

That’s the fun of Tannenbaum’s for me. Take something you already love, add a botanical twist, and see where it goes.

Ingredients

  • 2 pounds beef cabeza meat or beef chuck

  • 2 dried ancho chiles

  • 2 dried guajillo chiles

  • 1 large onion, chopped, plus additional for garnish

  • 4 garlic cloves

  • 2 medium tomatoes, chopped

  • Water, as needed

  • 3 tablespoons Tannenbaum’s Pineapple, Rosemary & Turmeric Botanical Hot Sauce

  • Salt and pepper, to taste

  • 10–12 corn tortillas

  • 2 cups shredded cheese, such as Oaxaca or Monterey Jack

  • 1 bunch fresh cilantro, chopped, for garnish

  • Cooking oil, for frying

Instructions

  1. Prepare the Consomé
    In a medium pot, combine the ancho chiles, guajillo chiles, chopped onion, garlic cloves, and tomatoes. Add enough water to cover the ingredients and bring to a boil. Reduce the heat and simmer for 5–10 minutes, until the chiles are soft.

  2. Blend the Consomé
    Strain the cooked ingredients and transfer them to a blender. Blend until smooth, adding some of the cooking water as needed to achieve a salsa-like consistency. Set aside.

  3. Sear the Meat
    Heat a Dutch oven over high heat. Add the beef cabeza or chuck and sear on all sides until evenly browned, about 8–10 minutes.

  4. Combine and Braise
    Reduce the heat to medium and pour the blended consomé over the seared meat. Add enough water to submerge the meat halfway. Stir in the Tannenbaum’s Pineapple, Rosemary & Turmeric Botanical Hot Sauce. Cover and simmer over low heat for about 5 hours, or until the meat is tender and shreds easily with a fork.

  5. Shred the Meat
    Remove the meat from the pot and shred with two forks. Keep the remaining consomé warm over low heat.

  6. Prepare the Tortillas
    Lightly dip each tortilla into the warm consomé, then place it in a hot skillet with a small amount of cooking oil. Add shredded cheese, birria, chopped onion, and cilantro to one half of the tortilla. Add another layer of cheese, then fold the tortilla over the filling.

  7. Cook the Quesabirria
    Press gently and cook each side for about 2 minutes, until the tortilla is crisp and golden and the cheese is melted.

  8. Serve
    Serve the quesabirria tacos hot with warm consomé on the side for dipping. Garnish with extra cilantro and chopped onion, and add an extra drizzle of Tannenbaum’s Pineapple, Rosemary & Turmeric Botanical Hot Sauce if desired.