Description
Irresistible Cheesy Quesabirria Tacos blend Mexican culinary tradition with modern street food magic. Juicy braised beef, melted cheese, and crispy tortillas create a flavor explosion that promises to satisfy even the most discerning palate.
Ingredients
Scale
Meat and Protein:
- 3 lbs (1.36 kg) beef chuck roast, cut into large chunks
Spices and Seasonings:
- 1 tablespoon salt
- ½ tablespoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
Liquid and Aromatics:
- 1 tablespoon oil (for searing)
- 1 white onion, chopped
- 6 garlic cloves
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 (14 ounces / 396 grams) can fire-roasted tomatoes
- 3 cups beef broth
- 2 bay leaves
Taco Components:
- 10–12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Chopped onion (for topping)
- Chopped cilantro (for topping)
- Lime wedges (for serving)
Instructions
- Craft the aromatic birria sauce by gently toasting dried chiles in a dry skillet until they release their rich, smoky fragrance. Allow them to steep in hot water, softening their robust texture.
- Transform the softened chiles into a velvety sauce by blending them with chipotle, ripe tomatoes, pungent garlic, sharp onion, warm cumin, earthy oregano, and subtle cinnamon, incorporating beef broth to create a smooth, complex mixture.
- Prepare the beef by seasoning it generously with salt and pepper, then searing in a heated pot to develop a deep, caramelized exterior that locks in incredible flavor.
- Saturate the seared meat with the prepared sauce, introducing additional beef broth and aromatic bay leaves. Allow the mixture to reach a gentle boil before reducing to a slow, transformative simmer that will tenderize the protein.
- After the prolonged cooking process, carefully extract the beef and delicately shred it using two forks. Reintroduce the tender meat into the rich, deeply flavored sauce, ensuring complete integration.
- Create the signature crispy tacos by dipping corn tortillas into the luxurious consomme, then placing them on a heated skillet. Layer with melting cheese and succulent shredded beef, folding the tortilla to form a crisp, golden pocket of flavor.
- Elevate the dish by garnishing with freshly chopped onion and vibrant cilantro. Accompany the tacos with a small bowl of consomme for dipping and bright lime wedges to add a citrusy freshness.
Notes
- Carefully toast chiles until fragrant, avoiding burning, which can create bitter flavors and ruin the entire sauce.
- Select dried chiles like guajillo or ancho for authentic depth, ensuring they are fresh and not stale or brittle for maximum flavor intensity.
- Use chuck roast or short ribs for optimal meat tenderness, as these cuts break down beautifully during slow cooking and absorb sauce perfectly.
- Consider preparing birria a day ahead, allowing flavors to meld and develop more complex taste profiles while making next-day assembly quicker and easier.
- For gluten-free adaptation, confirm corn tortillas are 100% corn and check broth ingredients to eliminate potential wheat-based additives.
- When shredding beef, discard any tough connective tissues or excessive fat to maintain a pleasant meat texture in tacos.
- Control skillet temperature when crisping tortillas to prevent burning, aiming for golden-brown edges that provide satisfying crunch without charring.
- Experiment with cheese varieties like Oaxaca or Chihuahua for authentic Mexican melting characteristics and richer flavor dimensions.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg