Description
Crispy Quesabirria Tacos
Ingredients
For the Birria:
2 lbs beef chuck roast (or short ribs)
4 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
1 chipotle pepper in adobo
4 garlic cloves
1 onion, quartered
3 cups beef broth
2 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp smoked paprika
1 tsp oregano
Salt and pepper to taste
For the Tacos:
12 small corn tortillas
1 ½ cups shredded mozzarella or Oaxaca cheese
¼ cup fresh cilantro, chopped (optional)
Lime wedges for serving
Directions
Prepare the Birria:
In a pot, bring chilies and 2 cups of water to a boil. Simmer for 10 minutes, then blend the chilies with garlic, onion, chipotle, vinegar, and spices until smooth.
Season the beef with salt and pepper. Sear it in a large pot until browned. Pour the chili sauce and beef broth over the meat. Cover and simmer on low heat for 3 hours (or cook in a slow cooker on low for 6-8 hours) until the meat is tender. Shred the meat and save the broth for dipping.
Assemble the Tacos:
Heat a skillet over medium heat. Dip a tortilla into the birria broth and place it in the skillet. Add shredded beef and cheese to one side of the tortilla, fold it in half, and press gently. Cook until crispy on both sides. Repeat with the remaining tortillas.
Serve:
Serve the tacos hot with a side of birria broth for dipping. Garnish with cilantro and squeeze fresh lime juice for extra flavor.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Calories: 450 kcal per serving
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Step-by-Step Guide
1. Rehydrate the Dried Chiles: After stemming and seeding, simmer the guajillo and ancho chiles in water for 10 minutes until softened. This unlocks their flavor and makes them blendable.
2. Create the Adobo Sauce: Transfer the softened chiles to a blender. Add the quartered onion, garlic cloves, chipotle pepper, apple cider vinegar, cumin, smoked paprika, and oregano. Blend on high until a completely smooth, vibrant red sauce forms.
3. Sear and Braise the Beef: Generously season the beef chuck roast with salt and pepper. In a large Dutch oven or heavy pot, sear the meat on all sides until a deep brown crust forms. This step is crucial for flavor. Pour the blended adobo sauce and beef broth over the meat.
4. Slow Cook to Perfection: Bring the pot to a simmer, then cover and reduce heat to low. Let it cook gently for 3 hours, or until the beef shreds easily with a fork. Alternatively, transfer everything to a slow cooker on low for 6-8 hours.
5. Shred and Reserve: Remove the beef, shred it with two forks, and return it to the pot to soak up some broth. Carefully skim excess fat from the top of the remaining broth. This broth is your “consomé” for dipping.
6. Crisp the Tacos: Heat a non-stick or cast-iron skillet over medium heat. Dip a corn tortilla fully into the warm consomé, let excess drip off, and place it in the skillet. Add a portion of shredded beef and cheese to one half, fold, and press with a spatula. Cook for 2-3 minutes per side until crispy and golden brown.
Serving Suggestions
Serve these tacos immediately while hot and crispy. The classic presentation includes a small bowl of the warm, flavorful consomé for dipping. Offer lime wedges for a bright, acidic squeeze and fresh chopped cilantro or diced white onion for garnish. For a complete meal, pair with a simple side like Mexican rice, refried beans, or a light cabbage slaw to cut through the richness.
How-to Summary
To make Quesabirria Tacos, first simmer dried chiles to create a rich adobo sauce. Braise beef in this sauce until fall-apart tender. Shred the beef, reserving the broth. Dip corn tortillas in the broth, fill with beef and cheese, and pan-fry until crispy. Serve with the broth for dipping, lime, and cilantro.
Frequently Asked Questions
Can I use a different cut of meat? Yes. While chuck roast is ideal for shredding, beef short ribs, brisket, or even goat (traditional for birria) are excellent alternatives. Adjust cooking time for tougher cuts.
My tortillas are tearing when I dip them. What did I do wrong? This usually means the broth is too cool. Ensure the consomé is warm when you dip. Also, use a gentle touch and high-quality, fresh corn tortillas. Double-up tortillas for extra sturdiness.
Can I make this ahead of time? Absolutely. The birria meat and broth taste even better the next day. Store them together in the fridge for up to 3 days. Reheat gently before assembling tacos.
What cheese is best if I can’t find Oaxaca? Mozzarella is a great substitute for its meltiness. A blend of mozzarella and a mild Monterey Jack or Asadero cheese also works perfectly.
How do I store and reheat leftovers? Store assembled but uncooked tacos (dipped and filled) between parchment paper in the fridge for 1 day. Reheat in a skillet to regain crispiness. Cooked tacos are best eaten fresh.
Common Mistakes to Avoid
- Skipping the Sear: Not browning the meat first misses out on deep, caramelized flavor.
- Overfilling the Tacos: Too much filling prevents a proper seal and causes cheese to leak out, burning in the pan.
- Using Cold Broth for Dipping: Cold broth won’t coat the tortilla properly and can make it soggy instead of flavorful.
- Cooking on Too High Heat: This burns the tortilla before the cheese melts. Use a consistent medium heat.
- Not Skimming the Broth: Leaving excess fat on the consomé can make the final tacos overly greasy.
Conclusion
Mastering Quesabirria Tacos is about embracing the slow-cooked, flavorful birria and the simple technique of the crispy fry. The result is a spectacular combination of tender, spiced beef, melted cheese, and a crunchy tortilla, all elevated by the rich dipping broth. While the process requires some time, the steps are straightforward and the payoff is a restaurant-quality dish that will become a favorite for any gathering or special taco night at home.