Description
Experience the ultimate comfort food with these Crispy, Cheesy Quesabirria Tacos. Tender, slow-simmered beef chuck roast is infused with a rich blend of dried chiles and spices, then shredded and cooked in a flavorful broth. The meat is tucked inside crispy corn tortillas layered with melted Oaxaca or mozzarella cheese, garnished with fresh onion, cilantro, and served with lime wedges and warm broth for dipping. It’s an authentic Mexican street food favorite that’s perfect for a satisfying meal.
Ingredients
Scale
For the Birria Beef
- 2½ lbs beef chuck roast, cut into large chunks
- 1 tablespoon oil
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 cups beef broth
- 1 small white onion, quartered
- 5 garlic cloves
- 1 chipotle pepper in adobo
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Salt and black pepper, to taste
For the Tacos
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped white onion and cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sear the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and sear until browned on all sides. Remove the beef and set aside.
- Toast the Chiles: In the same pot, add the dried guajillo and ancho chiles and toast for 1–2 minutes until fragrant, stirring constantly to prevent burning.
- Make the Sauce: Add beef broth, quartered onion, garlic cloves, chipotle pepper in adobo, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
- Blend the Sauce: Allow the broth mixture to cool slightly, then transfer it to a blender. Blend until smooth, ensuring a rich, flavorful sauce.
- Simmer the Beef: Return the beef chunks to the pot along with the blended sauce. Cover and simmer on low for 2½ to 3 hours, or until the meat is fork-tender and shreds easily.
- Shred the Meat: Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce to keep warm and soak up more flavor.
- Prepare the Tacos: Heat a skillet or griddle over medium heat. Dip each corn tortilla into the top layer of birria broth to coat, then place the tortilla on the hot skillet.
- Assemble and Cook: Sprinkle a generous amount of shredded cheese onto one half of the tortilla, add a portion of the shredded beef on top, then fold the tortilla in half. Cook for 2–3 minutes per side until the tortilla is crispy and the cheese has melted.
- Serve: Repeat with remaining tortillas. Serve the quesabirria tacos hot, garnished with chopped white onion, cilantro, and lime wedges. Accompany with warm birria broth for dipping.
Notes
- Using a combination of dried guajillo and ancho chiles adds depth and complexity to the flavor.
- For enhanced taste and convenience, prepare the birria beef a day in advance — leftovers or extra meat can be stored in the broth and refrigerated.
- Leftover birria beef and broth freeze well, making quick weeknight quesabirria tacos a breeze to prepare.
- Use fresh corn tortillas for best texture and flavor when crisping.
- Adjust the chipotle pepper quantity to control the heat level according to your preference.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 1g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
