Quesabirria Tacos are a delicious fusion of quesadillas and birria, a traditional Mexican stew. These tacos are filled with tender, flavorful birria beef, gooey melted cheese, and served with a side of consommé for dipping. They are perfect for a comforting meal full of rich, savory flavors.
📋 Ingredients:
For the Birria:
🥩 3 lbs beef chuck roast, cut into large chunks
🧅 1 large onion, quartered
🧄 6 cloves garlic, peeled
🌶️ 4 dried guajillo chiles, seeded
🌶️ 2 dried ancho chiles, seeded
🍅 1 (14 oz) can diced tomatoes
🍯 1 tbsp apple cider vinegar
🌿 2 tsp dried oregano
🌿 1 tsp ground cumin
🌶️ 1/2 tsp ground cinnamon
🧂 1 bay leaf
🥛 4 cups beef broth
🧂 Salt and pepper, to taste
For the Tacos:
🌮 Corn tortillas
🧀 2 cups shredded Oaxaca cheese (or mozzarella)
🧅 1 small onion, finely chopped
🌿 Fresh cilantro, chopped
🧈 Oil, for frying
🍋 Lime wedges, for serving
📝 Directions:
Prepare the Birria:
- Prepare the Chiles: 🌶️ In a large skillet over medium heat, toast the guajillo and ancho chiles for a few minutes until fragrant. Remove from heat and place them in a bowl with hot water to soak for 15 minutes, or until softened.
- Blend the Sauce: 🍅 In a blender, combine the soaked chiles, onion, garlic, diced tomatoes, apple cider vinegar, oregano, cumin, cinnamon, and a pinch of salt and pepper. Blend until smooth.
- Cook the Beef: 🥩 In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in the pot until browned on all sides. Remove the beef and set aside.
- Simmer the Birria: 🍲 Pour the blended chile sauce into the pot, scraping up any browned bits from the bottom. Add the seared beef back into the pot, along with the bay leaf and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
- Shred the Beef: 🥩 Once the beef is cooked, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat with the sauce. Keep warm.
Prepare the Tacos:
- Fry the Tortillas: 🌮 Heat a skillet or griddle over medium heat and lightly grease with oil. Dip each tortilla into the birria consommé (the cooking liquid) to coat, then place it on the skillet.
- Add the Filling: 🧀 Sprinkle a generous amount of shredded cheese on one half of each tortilla. Add a scoop of shredded birria beef on top of the cheese. Fold the tortilla in half over the filling and press gently.
- Cook the Tacos: 🔥 Cook the tacos for 2-3 minutes on each side, or until the tortillas are crispy and the cheese is melted.
Serve:
🍽️ Plate and Garnish: Serve the quesabirria tacos hot, garnished with chopped onions, cilantro, and a squeeze of lime juice. Serve with a small bowl of the consommé on the side for dipping.
🍽 Serve:
Enjoy your rich and flavorful Quesabirria Tacos, perfect for dipping into the savory consommé!
⏱ Preparation Time: 30 minutes
⏱ Cooking Time: 3 hours
⏱ Total Time: 3 hours 30 minutes
🍽 Servings: 6-8 servings
🔥 Calories: 450 kcal per serving
💡 Notes:
- For a spicier version, you can add more dried chiles or a chipotle pepper to the sauce.
- If you don’t have Oaxaca cheese, mozzarella or Monterey Jack are great substitutes.
Enjoy your authentic and delicious Quesabirria Tacos! 🌮✨