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 consommé for dipping. Here’s how to make these delicious tacos at home.
📋 Ingredients:
For the Birria:
- 🍖 2 lbs beef chuck roast, cut into chunks
- 🌿 4 dried guajillo chiles, stemmed and seeded
- 🌿 2 dried ancho chiles, stemmed and seeded
- 🌿 2 dried pasilla chiles, stemmed and seeded
- 🧄 6 cloves garlic
- 🧅 1 large onion, quartered
- 🍅 2 large tomatoes, quartered
- 🍋 1/4 cup apple cider vinegar
- 🌿 2 tablespoons ground cumin
- 🌿 1 tablespoon dried oregano
- 🌿 1 teaspoon ground cinnamon
- 🌿 1 teaspoon smoked paprika
- 🧂 Salt and black pepper, to taste
- 🍲 4 cups beef broth
- 🌿 2 bay leaves
- 🌿 1 small bunch cilantro, chopped (for garnish)
- 🥑 Lime wedges (for serving)
For the Tacos:
- 🌮 Corn tortillas
- 🧀 Shredded mozzarella or Oaxaca cheese
- 🧈 Vegetable oil, for frying
📝 Directions:
- 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.
- 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.
- Prepare the Tacos:
- Heat a large skillet or griddle over medium heat. Lightly oil the surface.
- Dip a corn tortilla into the birria consommé 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.
- Serve:
- Serve the quesabirria tacos hot, garnished with chopped cilantro and lime wedges.
- Pour some of the birria consommé 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
💡 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.