Quesabirria Tacos are a delicious and savory Mexican dish made from juicy, slow-cooked beef that’s been braised in a flavorful broth, then used to make crispy tacos with melted cheese. The result is a taco with layers of rich, tender beef and gooey cheese, typically served with a side of consommé (broth) for dipping. Here’s a great recipe to make Quesabirria Tacos at home!
Quesabirria Tacos
Ingredients:
For the Birria (Braised Beef):
- 2 lbs beef chuck roast or short ribs (bone-in for extra flavor)
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce (for some heat, optional)
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp cinnamon (optional)
- 1/2 tsp cloves (optional)
- 1/4 tsp ground black pepper
- 1 tsp salt
- 4 cups beef broth (or water)
- 1 tbsp apple cider vinegar
- 1 tbsp vegetable oil (for searing)
For the Tacos:
- Corn or flour tortillas (corn is traditional)
- 2 cups Oaxaca cheese (or mozzarella), shredded
- 1/2 cup cilantro, chopped (for garnish)
- 1/2 small onion, finely chopped (for garnish)
- Lime wedges, for serving
For the Consommé (Dipping Sauce):
- The braising liquid from the birria
Instructions:
1. Prepare the Birria:
- Toast the Chiles: In a dry skillet, lightly toast the dried guajillo, ancho, and chipotle chiles over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them.
- Blend the Chiles: Place the toasted chiles in a blender with the garlic, onion, cumin, oregano, cinnamon, cloves, black pepper, salt, and apple cider vinegar. Add 1 cup of beef broth or water and blend until smooth, creating a rich, flavorful paste.
- Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef on all sides for 4-5 minutes until browned, then remove the beef and set aside.
2. Cook the Birria:
- Add the Broth: To the same pot, pour in the blended chile paste and cook for 2-3 minutes, stirring to bring out the flavors.
- Add the Beef: Return the seared beef to the pot, and add the remaining beef broth and bay leaves.
- Simmer: Bring to a boil, then lower the heat to a simmer. Cover and cook for 2-3 hours, or until the beef is incredibly tender and easily shreds. If using a slow cooker, cook on low for 6-8 hours.
3. Shred the Beef:
- Once the beef is tender, remove it from the pot and shred it using two forks. Discard any bones if using bone-in beef.
- Strain the broth and set it aside as the consommé for dipping. You can discard the bay leaves.
4. Make the Tacos:
- Heat the Tortillas: Heat a non-stick skillet or griddle over medium heat. Warm the tortillas until soft, about 30 seconds per side.
- Assemble the Tacos: Spread some of the shredded beef onto the center of each tortilla. Sprinkle with a generous amount of shredded cheese.
- Crisp the Tacos: Fold the tortilla in half to create a taco, then cook it on the griddle for 2-3 minutes per side, until the cheese is melted and the tortilla becomes crispy and golden brown.
5. Serve:
- Serve the quesabirria tacos hot, with chopped onion and cilantro on top for garnish.
- Don’t forget to serve the consommé on the side for dipping.
Tips:
- Beef Variations: If you can’t find beef chuck roast, you can use beef short ribs for an even richer flavor. Some recipes also use lamb or goat for a more traditional version.
- Tortilla Options: While corn tortillas are traditional for birria tacos, you can use flour tortillas if you prefer.
- Make It Spicy: For extra heat, add more chipotle peppers or some diced jalapeños to the birria.
- Leftovers: The birria beef is great for leftovers and can be used for other dishes like burritos, tacos, or even over rice.
These Quesabirria Tacos are flavorful, tender, and totally satisfying, with the delicious combination of braised beef, melted cheese, and savory consommé. Perfect for taco night or a special occasion! Enjoy! Let me know if you need more tips or variations.