Here’s a recipe for making delicious quesabirria tacos from scratch:
Quesabirria Tacos Recipe
Ingredients
For the Birria (Stewed Meat):
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3 lbs beef chuck roast or beef short ribs (you can also use goat or lamb)
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4 dried guajillo chilies
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2 dried ancho chilies
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1 dried pasilla chili (optional for extra flavor)
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1 white onion, quartered
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4 garlic cloves
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2 large tomatoes (or 1 cup canned tomato puree)
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1 tbsp apple cider vinegar
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1 tsp dried oregano
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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2 bay leaves
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4 cups beef broth or water
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Salt and pepper to taste
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2 tbsp vegetable oil
For the Tacos:
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Corn tortillas (preferably fresh and soft)
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2 cups shredded Oaxaca cheese, mozzarella, or a blend (cheese that melts well)
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Chopped cilantro
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Diced onions
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Lime wedges
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Optional: sliced radishes, salsa for serving
Instructions
1. Prepare the Chilies and Sauce:
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Remove stems and seeds from dried chilies. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes, turning often until fragrant but not burned.
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Soak the toasted chilies in hot water for 15-20 minutes until soft.
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In a blender, combine the soaked chilies (with some soaking water), tomatoes, garlic, onion, vinegar, oregano, cumin, cinnamon, and a pinch of salt. Blend until you get a smooth sauce.
2. Cook the Birria Meat:
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Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
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Season the beef with salt and pepper, then sear it on all sides until browned (about 3-4 minutes per side). Remove and set aside.
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In the same pot, pour the chili sauce and cook for 3-5 minutes to deepen the flavor.
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Add the beef back in along with bay leaves and beef broth. The liquid should mostly cover the meat; add more broth or water if needed.
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Bring to a boil, then reduce heat to low, cover, and simmer for about 3 hours, or until the meat is very tender and shreds easily. (Alternatively, you can use a pressure cooker to reduce cooking time to about 1 hour.)
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Once cooked, shred the beef with forks and stir it back into the sauce.
3. Prepare the Quesabirria Tacos:
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Warm the corn tortillas lightly in a skillet or comal.
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Dip each tortilla into the birria broth (consommé) to soak up flavor and moisture.
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Heat a large skillet or griddle over medium heat and add a tortilla. Sprinkle shredded cheese on one half, add a good amount of shredded birria meat on top of the cheese, then sprinkle a little more cheese over the meat (this helps the taco hold together).
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Fold the tortilla over to form a half-moon and cook until the cheese melts and the tortilla is crispy and golden on both sides (about 2-3 minutes per side). Use a spatula to press down gently for even crisping.
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Repeat for all tacos.
4. Serve:
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Serve the tacos hot with a small bowl of warm birria consommé on the side for dipping.
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Garnish with chopped cilantro, diced onions, and a squeeze of fresh lime. Add radishes and your favorite salsa if you like.
Tips:
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Use fresh corn tortillas for the best texture.
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The consommé (the birria broth) is essential — dipping the tacos in it gives amazing flavor and keeps the tacos juicy.
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If you want more heat, add a chopped serrano or jalapeño to the topping mix or salsa.
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