Description
Quesabirria Tacos
Ingredients:
For the Birria Beef:
2 lbs beef chuck roast or short ribs (bone-in for extra flavor)
2 dried guajillo chiles
2 dried pasilla chiles
1 dried ancho chile
1 onion, quartered
5 garlic cloves
2 tomatoes
2 cups beef broth (or enough to cover the meat)
1 tsp cumin powder
1 tsp oregano
1 tsp cinnamon
2 bay leaves
Salt and pepper to taste
1 tbsp vegetable oil for searing
For the Tacos:
Corn tortillas
2 cups shredded mozzarella cheese
1/4 cup cilantro, chopped
1 lime, cut into wedges
Salsa for dipping (optional)
Instructions:
Prepare the Birria:
Start by removing the stems and seeds from the dried chiles. Place them in a heatproof bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.
In a blender, combine the soaked chiles, onion, garlic, tomatoes, cumin, oregano, cinnamon, and about 1 cup of beef broth. Blend until smooth.
Season the beef with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the beef on all sides until browned.
Add the blended sauce to the pot with the beef. Pour in the remaining beef broth and add bay leaves. Bring to a simmer, then cover and reduce the heat. Let the beef cook for 3-4 hours until tender (you can also cook it in a slow cooker for 6-8 hours).
Once cooked, remove the beef from the pot, shred it with two forks, and set aside. Reserve the broth (consomé) for dipping.
Assemble the Tacos:
Heat a skillet over medium-high heat. Lightly oil the skillet and add the tortillas, cooking until they are lightly browned.
Add shredded cheese to one side of the tortilla and top with the shredded birria beef. Fold the tortilla in half, pressing down slightly.
Continue cooking until the cheese is melted and the outside is crispy and golden, about 2-3 minutes per side.
Serve:
Once all the tacos are cooked, serve with cilantro and lime wedges. Dip the tacos into the warm consomé for extra flavor!
Enjoy your homemade quesabirria tacos with the perfect balance of juicy beef, melted cheese, and crispy tortillas! These tacos are savory, cheesy, and packed with flavor.
Step-by-Step Guide
1. Toast & Soak Chiles: Lightly toast dried chiles in a dry skillet for 30 seconds per side to awaken flavors. Remove stems and seeds, then soak in hot water for 20 minutes until pliable.
2. Create the Adobo: Blend soaked chiles, onion, garlic, tomatoes, spices, and 1 cup broth into a completely smooth, vibrant red sauce.
3. Sear & Braise the Beef: Pat beef dry and sear in hot oil until deeply browned on all sides. This builds flavor. Pour the adobo over the beef, add remaining broth and bay leaves.
4. Low & Slow Cook: Cover and simmer on low heat for 3-4 hours until the beef shreds easily with a fork. Alternatively, cook on low in a slow cooker for 8 hours.
5. Shred & Reserve: Remove beef, shred it, and set aside. Strain the cooking liquid (consomé) into a bowl for dipping.
6. Fry the Tacos: Dip a corn tortilla in the top layer of consomé (the fat). Place it in a hot, lightly oiled skillet. Add cheese and shredded beef to one half, fold, and cook 2-3 minutes per side until crispy.
Serving Suggestions
Serve tacos immediately while hot and crispy. Provide small bowls of the warm consomé for dipping. Offer a platter with fresh lime wedges, chopped cilantro, diced white onion, and a spicy salsa verde or roja. A light, crunchy cabbage slaw or Mexican rice makes an excellent side to balance the rich tacos.
How-to Summary
Quesabirria tacos are made by braising beef in a flavorful chile adobo until tender, shredding the meat, and frying it with cheese inside a tortilla that has been dipped in the braising liquid. The key steps are: 1) Blend the sauce, 2) Braise the beef, 3) Shred meat and strain broth, 4) Fry the assembled tacos until crispy.
Frequently Asked Questions
Can I make this in an Instant Pot? Yes. After searing, cook on high pressure for 45 minutes with a natural release. The sauce may be thinner, so reduce it using the sauté function.
What’s the best cheese to use? While mozzarella is common for its melt, Oaxaca or Chihuahua cheese are more authentic. A blend of mozzarella and a sharp cheddar also works well.
How do I store and reheat leftovers? Store components separately: shredded beef, consomé, and tortillas. Reheat beef and broth on the stove. Re-crisp tacos in a skillet for best results.
Can I use a different meat? Absolutely. Lamb (traditional for birria) or pork shoulder are excellent substitutes. Adjust cooking time based on the cut.
My consomé is too thin. How can I thicken it? Simmer it uncovered to reduce and concentrate. Alternatively, blend a tablespoon of masa harina with a little cold water and whisk it into the simmering broth.
Common Mistakes to Avoid
- Not Toasting the Dried Chiles: This quick step removes raw bitterness and enhances depth.
- Skipping the Sear on the Meat: Searing creates a fond (browned bits) in the pot, which adds immense flavor to the sauce.
- Overfilling the Tacos: Too much filling prevents a proper seal and causes cheese to leak out. Use a moderate amount.
- Using Cold Tortillas: Cold tortillas crack. Bring them to room temperature or warm them slightly before dipping and frying.
- Discarding the Consomé Fat: The fat that rises to the top is gold. Use it to fry the tortillas for unmatched flavor.
Conclusion
Mastering quesabirria tacos at home is a rewarding culinary project. The process of transforming simple dried chiles and beef into a rich, complex stew, then into irresistibly crispy and cheesy tacos, is well worth the time. By following the detailed steps, avoiding common pitfalls, and serving with the traditional accompaniments, you can create an authentic and deeply satisfying meal that rivals any restaurant version. The key lies in patience during the braise and confidence during the fry.