Introduction:
Quesabirria Tacos are an irresistible fusion of tender, juicy birria beef, melted cheese, and crispy tortillas that will take your taste buds on a flavor journey. The rich and flavorful birria, traditionally slow-cooked in a savory, spiced broth, pairs perfectly with gooey cheese and a crispy taco shell. These tacos are not only delicious but a showstopper for any meal, making them the ultimate comfort food. Whether you’re enjoying them at a gathering or indulging in a weekend treat, Quesabirria Tacos are a flavor explosion in every bite.
Ingredients:
For the Birria:
3 lbs beef chuck roast (or short ribs)
2 dried guajillo chiles, seeds and stems removed
2 dried ancho chiles, seeds and stems removed
1 dried pasilla chile, seeds and stems removed (optional for extra flavor)
1 onion, halved
4 cloves garlic, peeled
2 bay leaves
1 tablespoon ground cumin
1 tablespoon ground oregano
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon salt (adjust to taste)
6 cups beef broth (or water)
1 tablespoon apple cider vinegar
1 tablespoon vegetable oil (for searing)
For the Tacos:
12 small corn tortillas
2 cups shredded mozzarella cheese (or Oaxaca cheese)
1 cup chopped cilantro
1 small onion, finely chopped
Lime wedges (for serving)
1/4 cup of the birria broth (for dipping and soaking the tortillas)
Instructions:
Prepare the Birria Broth:
In a hot, dry skillet, lightly toast the dried chiles for about 30 seconds, just until they become fragrant (be careful not to burn them). Place the chiles in a bowl and cover with hot water. Let them soak for about 15-20 minutes to rehydrate.
Cook the Meat:
While the chiles are soaking, heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until it’s nicely browned. This should take about 5-7 minutes. Once browned, remove the meat from the pot and set it aside.
Blend the Sauce:
In a blender, combine the soaked chiles (drained), onion, garlic, cumin, oregano, cinnamon, cloves, and apple cider vinegar. Add about 1 cup of beef broth and blend until smooth.
Simmer the Birria:
Return the beef to the pot, pour the blended sauce over the meat, and add the remaining beef broth and bay leaves. Bring the mixture to a simmer, then cover and cook for 2.5 to 3 hours over low heat, or until the beef is fork-tender and easily shreds.
Shred the Beef:
Remove the beef from the pot and shred it using two forks. Strain the broth and reserve the liquid to use for dipping the tacos.
Prepare the Tacos:
Heat a separate skillet over medium heat. Lightly dip a tortilla into the reserved birria broth, coating both sides. Then, place the dipped tortilla on the hot skillet and cook for about 1-2 minutes until it becomes slightly crispy.
Assemble the Tacos:
On one side of the tortilla, add a generous portion of shredded beef and top with a handful of cheese. Fold the tortilla in half and cook until the cheese is melted and the tortilla is crispy (about 2-3 minutes per side).
Serve:
Serve the tacos with freshly chopped cilantro, diced onion, and lime wedges on the side. Enjoy with a cup of the reserved birria broth for dipping!
Description:
Quesabirria Tacos are a mouthwatering treat that perfectly combines tender, slow-cooked birria beef with melty cheese and crispy tortillas. The deep, savory flavor of the birria meat, infused with spices like cumin, oregano, and cinnamon, is balanced beautifully by the richness of melted cheese. Each taco is dipped into the flavorful broth before being crisped up on the skillet, resulting in a taco that’s crispy on the outside, gooey on the inside, and bursting with flavor.
Tips:
Broth Dipping: The dipping of tortillas into the birria broth is key to achieving that authentic flavor and crispy texture. Don’t skip this step!
Cheese Variations: While mozzarella or Oaxaca cheese is commonly used, feel free to experiment with other cheeses like Monterey Jack or even a mix of cheeses for added flavor.
Meat Options: You can also use a mix of beef and pork for a richer flavor. Alternatively, lamb can be used for a more traditional birria flavor.
Make it Spicy: For more heat, add a couple of dried chipotle peppers when blending the sauce or toss in some fresh jalapeños.
Variations:
Vegetarian Version: For a vegetarian alternative, try using jackfruit or mushrooms in place of the meat. They absorb the flavor of the broth beautifully.
Birria Tacos with Consomé: Serve the tacos with the strained birria broth as a side dip, making it a full consomé experience.
Add Pickled Veggies: For a crunchy and tangy contrast, add some pickled onions or radishes to your tacos.
Corrections:
Broth Consistency: If the broth becomes too thick while cooking the meat, you can add more beef broth or water to reach the desired consistency.
Beef Cooking Time: If your beef isn’t shredding easily, it may need additional time to cook. Ensure the heat is low and slow to get the best texture.
Enjoy:
Once you’ve assembled your Quesabirria Tacos, take a moment to admire the golden-brown, crispy edges, the melty cheese oozing from within, and the savory aroma. Dip the tacos into the rich, flavorful consomé for the ultimate taco experience. Enjoy the delicious explosion of flavors with every bite!