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Quesabirria Tacos

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A comforting dish with rich, slow-cooked beef, gooey cheese, and vibrant spices, perfect for sharing with loved ones.

Ingredients

Scale
  • 2 lbs beef chuck or brisket
  • 3 dried guajillo peppers
  • 2 dried ancho peppers
  • 2 cloves garlic
  • 1 onion, chopped
  • 2 cups beef broth
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt to taste
  • 12 corn tortillas
  • 1 cup shredded cheese (like Oaxaca or mozzarella)
  • Chopped onions and cilantro for garnish
  • Consommé for dipping

Instructions

  1. Soak the dried guajillo and ancho peppers in hot water for about 15 minutes.
  2. Combine soaked peppers, garlic, onion, cumin, oregano, and beef broth in a blender. Blend until smooth.
  3. Add the beef to a large pot and pour the sauce over it. Season with salt and simmer on low heat for about 120-180 minutes until the beef is tender.
  4. Shred the beef and set aside once cooked.
  5. Heat a little birria oil in a separate pan; place a tortilla in the pan.
  6. Spoon some shredded beef and sprinkle cheese on one half of the tortilla.
  7. Fold the tortilla in half and cook until crispy and the cheese is melted.
  8. Serve the tacos with chopped onions, cilantro, and a side of consommé for dipping.

Equipment

Notes

For additional flavor, try pickled radishes or avocado as toppings.

Nutrition

Find it online: https://www.glutenfreez.com/quesabirria-tacos/