Description
Indulge in the ultimate comfort food with these Crispy, Cheesy Quesabirria Tacos. A traditional Mexican dish, these tacos are packed with flavorful shredded beef, melted cheese, and a savory consommé for dipping. Perfect for a satisfying meal any day of the week!
Ingredients
Scale
For the Birria:
- 3 pounds beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 1 onion, quartered
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 4 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper, to taste
For the Tacos:
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped white onion and fresh cilantro, for topping
- Lime wedges, for serving
Instructions
- Prepare the Birria: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear beef until browned, then set aside. Sauté onion, garlic, and dried chiles until softened. Add beef broth, chipotle pepper, vinegar, cumin, oregano, cloves, bay leaves, salt, and pepper. Return beef to pot, boil, then simmer covered for 2.5 to 3 hours until tender. Shred beef and reserve consommé.
- Assemble the Tacos: Heat a skillet over medium heat. Dip a tortilla in consommé, place in skillet, add cheese and shredded beef, fold, and cook until crispy. Repeat with remaining tortillas. Serve hot with toppings and consommé for dipping.
Notes
- Oaxaca cheese provides the best stretch, but mozzarella or Monterey Jack work well.
- Birria can be made a day ahead for enhanced flavor and convenience.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 610
- Sugar: 3g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg
