Quesabirria Tacos

 

Ingredients

For the Birria (Stewed Beef)

2 lbs beef chuck roast (or a mix of beef short ribs & roast)

1 dried guajillo chili, stemmed and seeded

2 dried ancho chilies, stemmed and seeded

2 dried chipotle chilies (optional, for heat)

1 medium onion, chopped

4 cloves garlic

2 Roma tomatoes, chopped

2 cups beef broth

1 cup water

2 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp salt

½ tsp black pepper

1 tsp ground cumin

1 tsp dried oregano

½ tsp smoked paprika

1 cinnamon stick

2 bay leaves

½ tsp ground cloves (optional)

For the Tacos

10 corn tortillas

1 cup shredded Oaxaca or mozzarella cheese

¼ cup chopped cilantro

¼ cup diced white onion

Lime wedges

Instructions

1. Make the Birria

1. Toast & Soak the Chilies:

Lightly toast dried chilies in a dry pan for 30 seconds per side, then soak in hot water for 10 minutes until softened.

2. Blend the Sauce:

Blend chilies, onion, garlic, tomatoes, vinegar, tomato paste, and ½ cup beef broth until smooth.

3. Cook the Meat:

In a large pot or Dutch oven, heat oil over medium-high heat.

Brown the beef on all sides, then pour in the chili sauce.

Add remaining broth, water, cinnamon stick, bay leaves, and spices.

Bring to a boil, then cover and simmer for 3 hours (or 1 hour in a pressure cooker) until tender.

4. Shred the Meat:

Remove the beef, shred it, and mix it back into the consommé.

2. Make the Quesabirria Tacos

1. Heat a skillet over medium heat. Dip each tortilla into the birria consommé to coat it with flavor.

2. Place the tortilla in the skillet, add cheese and shredded birria, then fold in half.

3. Cook until crispy and golden brown, about 2-3 minutes per side.

3. Serve & Enjoy

Serve with a side of warm consommé for dipping.

Garnish with onions, cilantro, and lime wedges.

Would you like a sugar-free version of a dipping sauce to go with this?