Quesabirria Tacos

How to make Quesabirria Tacos

Ingredients:

3 lbs Boneless chuck roast cut into large chunks

2 Tablespoon Olive oil

3 Dried guajillo chiles2 Dried ancho chiles

2 Roma tomatoes quartered

1 medium Onion halved

3 cloves Garlic

1 Cinnamon stick

1 Bay leaf

1 teaspoon Dried oregano

½ teaspoon Cumin seeds or ¼ teaspoon ground cumin

1 teaspoon Dried thyme

1 teaspoon Salt + more to taste

½ teaspoon Black peppercorns

2 cups Beef broth

Instructions:

Quesabirria Stew

Place your largest pot or dutch oven over medium-high heat, and add in the olive oil.

When the oil is shimmering and the pan is nice and hot, season the beef with salt and pepper, then add it to the pot to sear on all sides.

Add in the half of the onions, cooking for two more minutes, then remove the dutch oven from the heat.

Using kitchen scissors or a sharp knife, remove the stems and seeds from the dried chile peppers. To amp up the spiciness, you can skip removing the seeds.

In a medium pot, combine the chiles, tomatoes, the other half of the onions, garlic cloves, cinnamon stick and bay leaf.

Add 4-5 cups of water, or enough to completely cover all of the ingredients.

Place it on the stove over medium-high heat.

As soon as it comes to a boil, bring the heat down to low, and let it simmer uncovered for 10 minutes.

Add all of the remaining seasonings to the sauce pot, including oregano, cumin seeds, thyme, salt, and peppercorns.

Stir, and let simmer another 10 minutes, then remove from the heat and allow to cool for a few more minutes.

Pour the sauce and vegetable mixture into a large mesh strainer over a bowl.

Remove the cinnamon stick and bay leaf from the strained solids and discard them, then add the solids to a blender.

Add 2 cups of the sauce to the blender, plus 1 cup of beef broth.

Blend on high until smooth, adding salt to taste.

Return the pot with beef and onions to the stove on medium heat, then pour the blended vegetable sauce over the beef.

If more liquid is needed, add beef broth until the beef is completely covered.

Let the broth come to a simmer before lowering the heat and covering, letting it simmer for 2½ to 3 hours.

Once the beef has cooked completely and is tender and soft, remove the birria from the heat.

Using tongs, take the beef out of the sauce and place it on a cutting board, using a fork to shred it.

Quesabirria Tacos

Heat a large skilled or a griddle to medium heat.

Again with tongs, dip a corn tortilla into the top of the stew to get it coated in the floating fat.

Place the dipped tortilla fat-side-down on the skillet, then top with shredded beef and cheese, plus onions and cilantro if desired.

Fold the tortilla over, then fry for about a minute per side, until crispy.

Remove from the heat and keep warm while you repeat this process for each taco.

Serve warm with lime slices and a dish of birria stew. To eat, dip each taco in the broth, and enjoy!

The dipping sauce is absolutely key and makes these tacos truly incredible!

Notes:

The seasonings and broth are what make this dish so incredible, so feel free to change up what meat you use! Try this recipe with pork for an ultra budget-friendly dish, or try it out with chicken for Chicken Birria Tacos!

Looking to spice it up even more? Kick up the heat level for the bravest of your family members by adding Chiles de Árbol. They’re super sharp and spicy, and perfectly compliment the earthy birria sauce!

You’re going to be making a LOT of food with this recipe, so use the biggest pot you have! Leftover birria can be frozen in airtight containers and reheated on the stove for easy birria any time!

To save time, prep the stew base ahead of time and store it in the fridge. Then all you need to do is sear and stew the beef!

Quesabirria meat is loaded with flavor, so be sure to use a mild melty cheese! If you can find it, I can’t recommend oaxaca enough. It’s a beautiful Mexican cheese braided into rope with just enough salty kick.

Remember, don’t skimp out on using that quesabirria sauce! Make sure to dip the tortillas in the fat before frying them, and dip the completed tacos in the sauce. You won’t believe how flavorful they are!

Nutrition Information:

Serving: 1taco

Calories: 258kcal | Carbohydrates: 7g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 442mg | Potassium: 572mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1887IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg

Frequently Asked Questions:

What kind of meat should I use for Quesabirria Tacos?

The recipe calls for boneless chuck roast, which is a flavorful cut of beef that becomes tender when cooked low and slow.

However, you can also use other cuts of beef such as brisket or beef short ribs. Just make sure the meat is well-marbled and suitable for slow cooking.

Can I make the Quesabirria stew ahead of time?

Yes, you can make the Quesabirria stew ahead of time. In fact, the flavors often deepen and intensify when the stew is allowed to sit overnight.

Simply store the stew in an airtight container in the refrigerator and reheat it when you’re ready to assemble the tacos.

This can save you time when you’re ready to serve the tacos.

Can I adjust the level of spiciness in the Quesabirria stew?

Absolutely! The spiciness of the stew depends on the amount of dried chiles and seeds you use.

If you prefer a milder flavor, you can reduce the number of chiles or remove the seeds.

Conversely, if you like it spicier, you can add more chiles or keep the seeds in.

Adjust the recipe to your taste preferences.

Can I use flour tortillas instead of corn tortillas?

Traditionally, Quesabirria Tacos are made with corn tortillas, which provide a delicious flavor and texture.

However, if you prefer flour tortillas or have dietary restrictions, you can certainly use them instead. Just keep in mind that the texture and taste of the tacos may be slightly different.

What are some recommended toppings for Quesabirria Tacos?

The classic toppings for Quesabirria Tacos include diced onions, chopped cilantro, and a squeeze of fresh lime juice.

These toppings complement the rich and savory flavors of the taco.

Additionally, you can also serve the tacos with a side of birria stew for dipping, as the recipe suggests.

It adds an extra layer of flavor and enhances the overall experience.

Can I use a different type of meat for Quesabirria Tacos?

While the recipe calls for boneless chuck roast, you can use other cuts of beef suitable for slow cooking, such as beef brisket or beef short ribs.

The key is to choose a cut with marbling and connective tissue that will break down and become tender during the long cooking process.

Can I make the Quesabirria Stew in advance?

Yes, you can make the Quesabirria Stew ahead of time. In fact, the flavors often deepen and meld together when the stew is allowed to sit overnight.

Prepare the stew as instructed, allow it to cool, and store it in an airtight container in the refrigerator. Reheat before assembling the tacos.

Can I use store-bought tortillas for Quesabirria Tacos?

While homemade corn tortillas are traditional for Quesabirria Tacos, you can use store-bought corn tortillas if you prefer.

Flour tortillas can also be used as an alternative. Warm the tortillas before assembling the tacos to make them more pliable and easier to fold.