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Known for his creative approach to cooking and his engaging online presence, Joshua Weissman has become a household name for foodies seeking out innovative and mouthwatering recipes. Among his most celebrated creations are the delectable Birria Quesa Tacos and Birria Taco Burger, two dishes that showcase his culinary prowess and ingenuity.
In this article, we dive into the world of Joshua Weissman’s Birria recipes, exploring the magic behind these savory delights that have taken the food world by storm.
1. Joshua Weissman Birria Quesa Tacos
Ingredients
Birria De Res:
- 1 pound boneless chuck roast
- 3 beef short ribs
- 1 pound oxtail
- 5 ancho chilies
- 5 guajillo chilies
- 2 chilies de arbol
- 2.5 quarts rich beef stock
- 1 cinnamon stick
- 6 bay leaves
- 1 tablespoon (5g) toasted coriander seeds
- 1 tablespoon (8g) toasted black peppercorns
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon (12g) tomato paste
- 1 yellow onion
- 8 cloves garlic
- Salt to taste
Quesatacos:
- 6-inch corn tortillas (a large pack will do)
- 1 pound Oaxaca cheese, shredded
- Consomme
- Shredded beef
Consomme Serving:
- Consomme
- Sweet onion, finely diced
- Fresh cilantro, finely chopped
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Instructions
Birria De Res Method:
- Remove the stems and seeds from the ancho, guajillo chilies, and chilies de arbol.
- Generously season all the meat with salt. In a large pot heated over medium heat with oil, sear the meat in batches for 2-3 minutes on all sides. Once seared, set the meat aside.
- Add a bit more oil to the pot over medium heat and sauté chopped onions until just softened.
- Add tomato paste and cook until it darkens slightly.
- Add sliced garlic and sauté until fragrant, then pour in the rich beef stock. Mix together and add the chilies.
- Return the seared meat to the pot.
- In a piece of cheesecloth, place black peppercorns, toasted coriander seeds, cinnamon stick, and bay leaves. Fold together and tie tightly to create a spice bag.
- Place the spice bag in the stock and bring it to a light simmer. Cover and braise for 1 hour, stirring occasionally.
- After 1 hour, remove the chilies from the pot and blend them in a blender with a little of the stock liquid until smooth.
- Pour the chili blend back into the stew and bring it back to a simmer. Cover and braise for an additional 90 minutes.
- Remove the meat (and any bones) and shred it using a fork.
- Season the remaining broth with salt and set it aside.
Assembly Method:
- Take a fresh tortilla and dip it completely in the consomme.
- Place the tortilla in a cast iron skillet over medium heat.
- Top the tortilla with shredded cheese (preferably Oaxaca cheese) and cook until the cheese is just melted.
- On one side of the tortilla, add the braised shredded meat with a drizzle of consomme.
- Fold the taco over and cook for 1-2 minutes. Flip and cook for another 1-2 minutes.
- Serve the quesatacos with a ramekin filled with consomme, and top the consomme with diced onions and chopped cilantro.
2. Joshua Weissman Birria Taco Burger
Ingredients
4 Servings
Short Rib Birria:
- 5 lbs (2268g) boneless beef short rib
- 2 heads of garlic, halved
- 1 yellow onion, quartered, with skin and root intact
- 2.5 quarts (2.36L) rich beef stock
- 1 tablespoon (5g) coriander seeds
- 1 tablespoon (9g) black peppercorns
- 5 bay leaves
- 5 guajillo chilies, seeds removed
- 5 ancho chilies, seeds removed
- 2 chili de Arbol, seeds removed
- 1 cinnamon stick
- small pinch of sugar to balance bitterness
- salt and pepper to taste
Quesadilla Tostada:
- 8 corn tortillas, fried (pre-fry them to make tostadas)
- vegetable oil for frying (heat to 350f)
- 2 cups (160g) shredded Oaxaca cheese
- finely diced white onion (brunoise)
- finely chopped cilantro
- 1 lime for zesting
Joshua Weissman: Texture Over Taste
In “Texture Over Taste,” Joshua Weissman shifts the focus from flavor to texture, unveiling the importance of creamy, crunchy, chewy, aerated, fluid, and fatty elements in over 75 recipes. With irreverent intros, Weissman challenges readers to view cooking as a fun and adventurous experience, embracing a new culinary perspective.
Assembly:
- 1 cup (26g) cilantro with stems
- 8 cloves of garlic
- 1/4 cup (59g) lime juice
- water to adjust consistency
- 1/4 cup (52g) vegetable oil
- 1.25 cups (271g) mayonnaise
- Oil Spray
- 4 brioche buns, toasted
- 2 lbs (907g) ground beef, 70-75% lean
- 8 slices provolone
- salt and pepper to taste
- Lime wedge
Instructions
Short Rib Birria:
- In a large, heavy-bottomed pot, add enough vegetable oil to coat the bottom and heat it over medium-high heat. Once hot, brown the beef in batches, seasoning it with salt and pepper, for about 2-3 minutes per side. Remove the beef from the pot and set it aside.
- Reduce the heat to medium. In the same pot, using the fat released by the short rib, add the tomato paste and cook for 30 seconds or until it begins to caramelize. If the beef did not release enough fat, you can add a bit more vegetable oil.
- Create a Bouquet Garni by placing coriander seeds, black peppercorns, and bay leaves in the center of a 5×5” piece of cheesecloth. Gather the corners and tie it with kitchen twine to make a bundle.
- Add the Bouquet Garni, unpeeled garlic, onion, and beef stock to the pot. Increase the heat to medium and bring it to a light boil, then reduce the heat to low for a simmer. Return all the beef to the pot along with the rest of the ingredients. Cover with a lid and simmer for 3 – 3.5 hours.
- Turn off the heat, remove the Bouquet Garni, and transfer the softened chilies to a blender along with 2 – 3 cups of the broth. Blend on high until smooth, then pour it back into the pot and let it simmer for an additional 10 minutes.
- Remove and shred all the meat, and season the broth and meat to taste with salt. Keep the birria warm.
Slim Palate Paleo Cookbook
Joshua Weissman shares his journey of losing over 100 pounds through a shift from trendy diets to real, whole foods. The cookbook features 100+ recipes suitable for all cooks, emphasizing health and happiness by eliminating grain, gluten, and refined sugar. Weissman showcases flavorful dishes like Rolled Pork Loin, etc.
Quesadilla Tostada:
- Fill a heavy-bottomed pot with vegetable oil, about halfway, and heat it to 350F. Fry 2 to 3 whole tortillas at a time for 2 – 3 minutes or until almost all the bubbles disappear and the tortillas are crispy. Drain them on a sheet tray with a wire rack and season with salt while they are still hot.
- For each tostada, add Oaxaca cheese and melt it with a kitchen torch or under a broiler. Then, add diced onions and cilantro to your liking and top with another tostada.
Assembly:
- Cilantro Mayo – In a blender, combine cilantro, garlic, and lime juice; blend on high until smooth (you can add a splash of water to adjust the consistency if needed). After blending, add vegetable oil, blend for 5 seconds, and pour the mixture into a medium-sized bowl. Mix the cilantro mayo with mayonnaise and season it with salt to taste.
- Form 6 to 8 oz balls with the ground beef. Set a 10 – 12” skillet over medium-high heat and grease it with oil spray. Once hot, place each ball in the pan and press it down with a spatula or burger press until it is about ¼” thick or larger than your buns. Season with salt and pepper and sear for 1 – 2 minutes or until caramelized. Flip the patties, season with salt and pepper, then add 1 or 2 slices of provolone cheese, a layer of the birria beef, and a drizzle of the consommé.
- Assembly – Spread cilantro mayo on the bottom and top part of your toasted buns. Add the “pattie birria,” a tostada, and then the top burger bun. Serve with a side of consommé and a lime wedge.
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As we come to the end of our culinary journey through Joshua Weissman Birria recipes, we can’t help but marvel at the culinary genius and artistry behind his creations. The Birria Quesa Tacos and Taco Burger have proven to be more than just recipes; they are a celebration of flavors, textures, and techniques that tantalize the senses and leave an indelible mark on our taste buds.
