Our resident expert on all things Mexican food, Chef Billy Otis, is at the helm of our come-as-you-are taco joint Taqueria Super Macho, bringing fun and free-spirited joy to Hong Kong through a shared love of tacos, tequila and – of course – good times. Utterly satisfying and crave-able, his work is a homage to Mexico’s vibrant and colourful food culture. From regional specialities like beef birria to daily house-made salsas and a diverse selection of tacos, this no-fuss taqueria is bold and energetic with the casual comfort and easy-going familiarity of your closest friends.
While Chef Billy’s signature Tijuana-style beef birria taco is a mouth-watering rendition of the Mexican staple, have you ever tried quesabirria? Think slices of beef slow cooked in a heavenly mixture of spices, doused in a homemade sauce and gooey melted cheese, all folded between the walls of a crispy tortilla and served with a side of broth for dipping. With a signature reddish hue to the tortilla, the quesabirra has shot to the forefront of social media stardom and become one of the most recognisable dishes around.
Originating on the northwest side of Mexico, birria was a classic homestyle stew made traditionally with lamb or goat throughout the 120 regions in Jalisco. Each had its unique style, and in the late 1940s and 50s, the area saw a large migration of people from Jalisco moving to Tijuana for jobs and opportunities. As with all migrations, this population brought their signature dish, turning this once-humble dish into a defining part of the culinary canon of Mexican food and a cult favourite among Mexican food lovers across the globe.
Here Chef Billy tells us how to make that delightfully delicious Taqueria Super Macho-approved Quesabirria in four steps:
Cooking time: 5 hours 30 minutes
UNO: TIME TO GET SAUCY
Ingredients:
300g Roasted tomato
100g Sauteed onion
30g Roasted garlic
150g Water
25g Smoky chilli paste
15g Spicy chilli paste
5g Kosher salt
5g Sugar
10g Mexican spice mix
Process:
Blend all these ingredients in a blender and place to the side. No blender? Use a mortar & pestle or finely chop all the ingredients and use the back of a spoon against the side of the bowl to make the paste.
DOS: PREPARE THE BEEF
Ingredients:
100g Grapeseed oil
2kg Oxtail (can use frozen and defrosted or substitute with beef cheek)
40g Mexican spice mix
30g Kosher salt
100g Adobo marinade
Process:
Stir together the Mexican spice mix and the kosher salt to make yourself a spice blend, and season your beef by covering all sides in the mixture.
Heat a large pan (big enough for the sauce and beef) and add the grapeseed oil, letting it heat until it smokes. Do this on medium-low heat.
Sear the sides of the spice-rubbed beef in oil until it is slightly brown with caramelisation, then remove it from the pan. Leave the pan on medium-low heat.
Leave the remaining beef fat and mix in 100g of store-bought adobo marinade. Let the adobo fry until dark and then add the blended sauce from step one on top and whisk together.
TRES: TIME TO BRAISE
Ingredients:
1L Water
100g White onion, cut in ¼
15g Garlic, cut in half
40g Cilantro stems
Process:
Add the water, white onion, garlic, and cilantro to the sauce-adobo blend from step two with the pan on medium-low heat.
Transfer the ingredients into a Dutch oven or pot with a tightly fitting lid, or cover the pan with plastic wrap and foil. Cook in the oven at 150C for 4 ½ hours until the beef is very tender.
After removing it from the oven, let the meat sit in its juice uncovered for 30 minutes.
After 30 minutes, remove the meat from the broth and set both aside. Do not discard the broth!
Blend the braising liquid (broth) until it is smooth – this becomes your sauce. Adjust the seasoning and reduce the sauce to desired consistency.
QUATRO: TIME TO EAT!
Ingredients:
White flour tortillas
Shredded birria
Shredded Mexican cheese blend
Chopped onion & cilantro
Lime
Process:
The final step is easy:
Take one tortilla.
Fill it up with shredded beef birria and as much cheese as you can handle.
Fold it, press it firmly, and cook on low heat in a pan until melted and gooey.
Chef Tip: use some of the fat from the cooking liquid in the pot to cook the tortilla in!
Once both sides are golden crunchy, and delicious, serve your quesabirria.
You will want a cup of birria sauce (the braising liquid from step two) on the side for dipping and serve the quesabirria dressed in chopped onion and cilantro with a little squeeze of lime to finish.
Need help with finding ingredients? Here are Chef Billy’s recommended places to pick up everything you need to try out the quesabirra recipe on your own:
A & M Grocery
L/G, Asia Standard Tower,
59-65 Queen’s Road Central
Normex
Online ordering for everything from freshly made tortillas to chillies and salsas.
Fiyah Heat Store
119B Second Street in Sai Ying Pun
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Craving more Mexican eats? Reserve a table at Taqueria Super Macho for Chef Billy’s utterly satisfying menu here.
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