Quesabirria Tacos
Ingredients
For the Birria Beef:
- 2 lbs beef (chuck roast, short ribs, or beef shank)
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 4 garlic cloves
- 1 onion, chopped
- 2 tsp oregano
- 1 tsp cumin
- 4 cups beef broth
- 2 bay leaves
- 2 tomatoes, diced
- Salt and pepper, to taste
For the Tacos:
- 12 corn tortillas
- ½ cups Oaxaca or mozzarella cheese, shredded
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Prepare the Birria Beef:
- Place guajillo and ancho chilies in a bowl and pour boiling water over them. Soak for 15 minutes until softened.
- Blend the softened chilies with garlic, onion, oregano, cumin, and a bit of the soaking water until smooth.
- Marinate the beef with the chili mixture, cover, and refrigerate for at least 4 hours or overnight.
Slow-Cook the Beef:
- In a large pot or Dutch oven, place the marinated beef.
- Add beef broth, diced tomatoes, bay leaves, salt, and pepper.
- Cover and simmer over low heat for 3–4 hours until the beef is tender and easily shredded.
- Remove the beef from the pot, shred it, and set aside. Reserve the broth as consommé for dipping.
Assemble the Tacos:
- Heat a skillet over medium heat. Dip each tortilla into the consommé to coat both sides.
- Place the tortilla in the skillet and add shredded birria beef and cheese on one half.
- Fold the tortilla in half and cook for 2–3 minutes on each side until the tortilla is crispy and the cheese is melted.
Serve:
- Ladle consommé into small bowls for dipping.
- Garnish the tacos with fresh cilantro and serve with lime wedges.
Nutrition
Calories: 400kcal
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