Quesabirria Tacos Recipe: A Flavorful Fusion of Tacos and Birria

 

Ingredients

For the Birria:

• 3 pounds beef chuck roast, cut into chunks
• 2 dried guajillo chilies
• 2 dried ancho chilies
• 2 dried pasilla chilies
• 1 medium onion, quartered
• 5 cloves garlic
• 1 cinnamon stick
• 3 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cloves
• 4 cups beef broth
• 1/4 cup apple cider vinegar
• Salt and pepper to taste

For the Tacos:

• Corn tortillas
• Shredded mozzarella or Oaxaca cheese
• Chopped cilantro
• Diced onions
• Lime wedges

Directions

For the Birria:

1. Prepare the Chilies:
   • Remove stems and seeds from the dried chilies. In a pot, bring water to a boil, then remove from heat and add the chilies. Let them soak for 20 minutes until softened.
2. Blend the Sauce:
   • In a blender, combine the softened chilies, onion, garlic, cinnamon stick, oregano, cumin, smoked paprika, cloves, apple cider vinegar, and a cup of beef broth. Blend until smooth.
3. Cook the Birria:
   • In a large pot or Dutch oven, heat some oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them on all sides. Pour the blended sauce over the beef, add the remaining beef broth, bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is tender and shreds easily.
4. Shred the Beef:
   • Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix with the sauce.

For the Tacos:

1. Prepare the Tortillas:
   • Heat a griddle or large skillet over medium heat. Dip a corn tortilla into the birria broth to coat it lightly, then place it on the griddle.
2. Add the Fillings:
   • Sprinkle shredded cheese over half of the tortilla, then add a generous amount of shredded beef birria. Fold the tortilla in half to enclose the filling.
3. Cook the Tacos:
   • Cook the taco until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side. Repeat with the remaining tortillas and fillings.
4. Serve:
   • Serve the Quesabirria Tacos with chopped cilantro, diced onions, and lime wedges. Use the leftover birria broth as a dipping sauce.

How to Prepare

Start by making the birria with tender beef chunks simmered in a rich, flavorful chili sauce. Shred the beef and prepare the tacos by dipping tortillas in the birria broth, then filling them with cheese and beef. Cook until crispy and serve with fresh cilantro, onions, and lime wedges.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes

Servings

This recipe serves 6-8 people.

FAQs

1. Can I make birria in a slow cooker?

Yes, you can cook the birria in a slow cooker on low for 8 hours or on high for 4 hours.

2. Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas are traditional and give the best texture and flavor for Quesabirria Tacos.

3. How do I store leftovers?

Store leftover birria and tacos separately in airtight containers in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.

4. Can I freeze birria?

Yes, you can freeze the cooked birria in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

5. What other toppings can I add?

You can add sliced avocado, pickled jalapeños, or a drizzle of hot sauce for extra flavor.

Conclusion

Quesabirria Tacos are a delightful fusion of two beloved Mexican dishes, offering a perfect blend of savory, cheesy, and crispy goodness. Whether you’re making them for a special occasion or just a regular weeknight dinner, these tacos are sure to be a hit. Enjoy the rich flavors and satisfying textures of this recipe, and don’t forget to dip your tacos in the flavorful birria broth for an extra burst of taste. Happy cooking!