Quesabirria Tacos Recipe

### Quesabirria Tacos Recipe


**For the Birria:**
– 2 pounds beef chuck roast, cut into large chunks
– 2 dried guajillo chilies
– 2 dried ancho chilies
– 2 dried pasilla chilies
– 1 onion, chopped
– 4 garlic cloves, minced
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– 1 teaspoon ground black pepper
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1 bay leaf
– 1 can (14.5 ounces) diced tomatoes
– 4 cups beef broth
– Salt to taste

**For the Tacos:**
– Corn tortillas
– Shredded mozzarella or Oaxaca cheese
– Chopped cilantro
– Chopped onions
– Lime wedges


1. **Prepare the Birria:**
1.1. Remove the stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat until fragrant, about 2 minutes per side.
1.2. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
1.3. In a blender, combine the soaked chilies (reserve the soaking liquid), onion, garlic, oregano, cumin, black pepper, cinnamon, cloves, diced tomatoes, and about 1 cup of the chili soaking liquid. Blend until smooth.
1.4. In a large pot, heat a bit of oil over medium-high heat. Add the beef chunks and sear until browned on all sides.
1.5. Pour the chili sauce over the beef. Add the bay leaf and beef broth. Bring to a boil, then reduce the heat and simmer, covered, for about 2-3 hours or until the meat is tender and easily shredded.
1.6. Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine with the sauce.

2. **Assemble the Quesabirria Tacos:**
2.1. Heat a large skillet or griddle over medium-high heat. Dip a corn tortilla into the birria broth (consommé) to coat it.
2.2. Place the tortilla on the skillet and sprinkle with a generous amount of shredded cheese. Add a portion of the shredded birria meat on one half of the tortilla.
2.3. Fold the tortilla in half over the meat and cheese. Cook until the tortilla is crispy and the cheese is melted, about 2-3 minutes per side.
2.4. Repeat with the remaining tortillas and filling.

3. **Serve:**
3.1. Serve the quesabirria tacos hot, topped with chopped cilantro and onions, and with lime wedges on the side.
3.2. Use the birria broth (consommé) as a dipping sauce for the tacos.

Enjoy your delicious quesabirria tacos!

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