๐ŸŒฎ๐Ÿง€ Quesabirria Tacos ๐Ÿง€๐ŸŒฎ

Quesabirria Tacos are a mouthwatering fusion of cheesy quesadillas and savory birria tacos. They are filled with tender, slow-cooked beef, gooey melted cheese, and served with a rich, flavorful consommรฉ for dipping. Here’s how to make these delicious tacos at home.

๐Ÿ“‹ Ingredients:

For the Birria:

  • ๐Ÿ– 2 lbs beef chuck roast, cut into chunks
  • ๐ŸŒฟ 4 dried guajillo chiles, stemmed and seeded
  • ๐ŸŒฟ 2 dried ancho chiles, stemmed and seeded
  • ๐ŸŒฟ 2 dried pasilla chiles, stemmed and seeded
  • ๐Ÿง„ 6 cloves garlic
  • ๐Ÿง… 1 large onion, quartered
  • ๐Ÿ… 2 large tomatoes, quartered
  • ๐Ÿ‹ 1/4 cup apple cider vinegar
  • ๐ŸŒฟ 2 tablespoons ground cumin
  • ๐ŸŒฟ 1 tablespoon dried oregano
  • ๐ŸŒฟ 1 teaspoon ground cinnamon
  • ๐ŸŒฟ 1 teaspoon smoked paprika
  • ๐Ÿง‚ Salt and black pepper, to taste
  • ๐Ÿฒ 4 cups beef broth
  • ๐ŸŒฟ 2 bay leaves
  • ๐ŸŒฟ 1 small bunch cilantro, chopped (for garnish)
  • ๐Ÿฅ‘ Lime wedges (for serving)

For the Tacos:

  • ๐ŸŒฎ Corn tortillas
  • ๐Ÿง€ Shredded mozzarella or Oaxaca cheese
  • ๐Ÿงˆ Vegetable oil, for frying

๐Ÿ“ Directions:

  1. Prepare the Birria:
  • In a large pot, bring the dried chiles to a boil in 4 cups of water. Remove from heat and let them soak for 15-20 minutes until softened.
  • In a blender, combine the softened chiles, garlic, onion, tomatoes, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, smoked paprika, and a pinch of salt and black pepper. Blend until smooth.
  • In the same pot, heat a little vegetable oil over medium-high heat. Add the beef chunks and sear them on all sides until browned. Remove the beef and set aside.
  • Add the blended sauce to the pot and cook for a few minutes until it starts to thicken.
  • Return the beef to the pot and add the beef broth and bay leaves. Bring to a boil, then reduce the heat to low and simmer, covered, for about 2-3 hours or until the beef is tender and shreds easily.
  1. Shred the Beef:
  • Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and mix with the sauce.
  1. Prepare the Tacos:
  • Heat a large skillet or griddle over medium heat. Lightly oil the surface.
  • Dip a corn tortilla into the birria consommรฉ to coat it, then place it on the skillet.
  • Sprinkle a generous amount of shredded cheese on one half of the tortilla. Top with a portion of shredded birria beef.
  • Fold the tortilla over to form a taco and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side.
  1. Serve:
  • Serve the quesabirria tacos hot, garnished with chopped cilantro and lime wedges.
  • Pour some of the birria consommรฉ into small bowls for dipping.

Preparation time: 30 minutes

Cooking Time: 3 hours

Total Time: 3 hours 30 minutes

Servings: 8 tacos

Calories: 350 kcal per taco

๐Ÿ’ก Notes:

  • You can also use flour tortillas if you prefer.
  • For a spicier version, add a couple of dried arbol chiles to the sauce mixture.
  • Leftover birria can be stored in the refrigerator for up to 3 days and reheated before making more tacos.

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