Description
These melt-in-your-mouth crispy Quesabirria tacos will be your family’s new favorite taco recipe! Paired with birria sauce for dipping, you’ll crave more!
Ingredients
Scale
- 3 lbs Boneless chuck roast, cut into large chunks
- 2 Tablespoon Olive oil
- 3 Dried guajillo chiles
- 2 Dried ancho chiles
- 2 Roma tomatoes, quartered
- 1 medium Onion, halved
- 3 cloves Garlic
- 1 Cinnamon stick
- 1 Bay leaf
- 1 teaspoon Dried oregano
- ½ teaspoon Cumin seeds
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- ½ teaspoon Black peppercorns
- 2 cups Beef broth
- Corn tortillas
- Oaxaca cheese
- Cilantro
- Lime
Instructions
- Step: Place your largest pot, or a large dutch oven, over medium-high heat on the stove. Add olive oil. When the oil shimmers and the pan is nice and hot, season the beef with salt and pepper, then add it to the pot and sear on all sides. After searing, add half of your onions and cook for 2 more minutes, then remove the dutch oven from the heat.
- Step: Using kitchen scissors or a sharp knife, carefully remove the stems and seeds from the dried chile peppers.
- Step: In a medium pot, combine chiles, tomatoes, the other half of the onions, garlic cloves, cinnamon stick, and bay leaf. Add 4-5 cups of water, or enough to completely submerge the ingredients. Place on the stove over medium-high heat. As soon as it reaches a boil, bring the heat down to low and let it simmer, uncovered, for 10 minutes.
- Step: Add all of the remaining seasonings to the sauce pot – oregano, cumin seeds, thyme, salt, and pepper. Stir and let it simmer for 10 more minutes. Remove from the heat and allow it to cool.
- Step: Pour the sauce and veggie mixture into a large mesh strainer over a bowl. Discard the cinnamon stick and bay leaf from the strained solids, then add the remaining solids to a blender.
- Step: Add 2 cups of the sauce to the blender, plus 1 cup of beef broth. Blend on high until smooth and add salt to taste.
- Step: Return the pot with the beef and onions to the stove over medium heat. Pour the blended birria sauce over the beef. If more liquid is needed, add additional beef broth until the beef is completely submerged with liquid.
- Step: Let the broth come to a simmer before lowering the heat and covering it. Let it simmer for 2½ to 3 hours. Once the beef has cooked completely and is tender and soft, remove the birria from the heat. Using tongs, take the beef out of the sauce and place it on a cutting board, using a fork to shred it.
- Step: Heat a large skillet or a griddle to medium heat. Again with tongs, dip a corn tortilla into the top of the stew to get it coated in the floating fat. Place the dipped tortilla fat-side-down on the skillet, then top with shredded beef and cheese, plus onions and cilantro if desired.
- Step: Fold the tortilla over, then fry for about a minute per side, until crispy. Remove from the heat and keep warm while you repeat this process for each taco.
- Step: Serve warm with a squeeze of lime juice and a dish of birria stew.
Notes
For the best results, use Oaxaca cheese or any mild melty cheese. Ensure you dip the tortillas in the floating fat from the stew before frying to achieve the authentic flavor and color.
- Prep Time: 50 minutes
- Cook Time: 3 hours 5 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 258 kcal
- Sugar: 3 g
- Sodium: 442 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 78 mg
Keywords: Quesabirria, Beef Birria, Mexican Street Food, Tacos, Consome