Quesabirria Tacos
Quesabirria Tacos
Ingredients
For the Birria Meat
- 3 1/2 pounds chuck roast, cut into 1-2 inch cubes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Chile Paste
- 6 dried Guajillo chiles, tops cut, seeds and veins removed
- 4 dried Pasilla-Ancho chiles, tops cut, seeds and veins removed
- 6 garlic cloves, smashed and chopped
- 4 tomatoes, medium, smashed and quartered
- 2 onions, large, chopped
- 1 tablespoon white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
For the Braising Liquid
- 1/2 teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- 1 cinnamon stick, 3-inch piece, broken
- 5 cups beef stock
For the Tacos
- 1 pound Oaxaca cheese, shredded
- 16 corn tortillas, small
- 1/2 white onion, small, finely diced
- 1/2 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Cut the chuck roast into 1-2 inch cubes. Season generously with 1 tablespoon of kosher salt and 1 teaspoon of black pepper. Set aside.
⏱️ 10 min
- 2
Prepare the dried chiles: cut off the tops of the Guajillo and Pasilla-Ancho chiles, then split them open and remove all seeds and veins. Place the cleaned chiles in a metal pan.
⏱️ 10 min
- 3
Prepare the aromatics: smash and chop the garlic cloves, smash and quarter the tomatoes, and chop the large onions.
⏱️ 15 min
- 4
Heat 2 tablespoons of vegetable oil in a large Dutch oven or pot over medium-high heat. Add the seasoned chuck roast cubes in batches and sear until nicely browned and a crust forms on all sides. Remove the browned meat and set aside.
⏱️ 15 min
- 5
In the same pot, add the chopped onions and smashed garlic. Sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 6
Add the quartered tomatoes and cleaned chiles to the pot. Pour in enough water to cover all the ingredients. Bring to a simmer and cook for 15-20 minutes until the chiles become soft and tender.
⏱️ 20 min
- 7
While the chiles are simmering, toast the whole spices: in a dry pan over medium heat, add the whole cloves, whole black peppercorns, coriander seeds, and broken cinnamon stick. Toast until fragrant, about 2-3 minutes, shaking the pan frequently.
⏱️ 5 min
- 8
Cut a piece of cheesecloth and place the toasted spices inside. Tie the cheesecloth securely to form a sachet.
⏱️ 2 min
- 9
Carefully transfer the softened chiles, tomatoes, onions, and garlic (from Step 6) to a blender. Add the white vinegar, dried oregano, and ground cumin. Blend until the mixture is completely smooth.
⏱️ 5 min
- 10
Return the browned chuck roast to the large pot. Add 5 cups of beef stock, or enough to cover the meat. Pour the blended chili sauce through a fine-mesh strainer directly into the pot, using a whisk to push the liquid through and separate any remaining solids.
⏱️ 5 min
- 11
Add the spice sachet to the pot. Stir to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and slow-cook for approximately 4 1/2 hours, or until the meat is extremely tender and falling apart.
⏱️ 270 min
- 12
Once cooked, remove the tender meat from the pot. Carefully ladle the rich cooking liquid (consommé) into a separate container and reserve. Shred the cooked meat using tongs. Pour a ladle of the reserved consommé over the shredded meat to keep it moist.
⏱️ 10 min
- 13
Skim the fat from the top of the reserved consommé and place it in a small, shallow dish. Heat a griddle or large flat-bottom pan over medium heat.
⏱️ 5 min
- 14
Dip each corn tortilla in the skimmed fat from the consommé. Place the dipped tortillas on the hot griddle. Top each tortilla with a generous amount of shredded Oaxaca cheese, then a portion of the shredded birria meat.
⏱️ 10 min
- 15
Sprinkle finely diced white onion and chopped cilantro over the meat and cheese. Fold the tortillas in half to create the taco shape. Cook on the griddle, flipping occasionally, until they are crispy and the cheese is melted and slightly browned.
⏱️ 10 min
- 16
Serve the crispy quesabirria tacos immediately. Provide small cups of the warm consommé for dipping, and garnish with lime wedges and tortilla chips on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Quesabirria Tacos
Ingredients
For the Birria Meat
- 3 1/2 pounds chuck roast, cut into 1-2 inch cubes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Chile Paste
- 6 dried Guajillo chiles, tops cut, seeds and veins removed
- 4 dried Pasilla-Ancho chiles, tops cut, seeds and veins removed
- 6 garlic cloves, smashed and chopped
- 4 tomatoes, medium, smashed and quartered
- 2 onions, large, chopped
- 1 tablespoon white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
For the Braising Liquid
- 1/2 teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- 1 cinnamon stick, 3-inch piece, broken
- 5 cups beef stock
For the Tacos
- 1 pound Oaxaca cheese, shredded
- 16 corn tortillas, small
- 1/2 white onion, small, finely diced
- 1/2 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Cut the chuck roast into 1-2 inch cubes. Season generously with 1 tablespoon of kosher salt and 1 teaspoon of black pepper. Set aside.
⏱️ 10 min - 2
Prepare the dried chiles: cut off the tops of the Guajillo and Pasilla-Ancho chiles, then split them open and remove all seeds and veins. Place the cleaned chiles in a metal pan.
⏱️ 10 min - 3
Prepare the aromatics: smash and chop the garlic cloves, smash and quarter the tomatoes, and chop the large onions.
⏱️ 15 min - 4
Heat 2 tablespoons of vegetable oil in a large Dutch oven or pot over medium-high heat. Add the seasoned chuck roast cubes in batches and sear until nicely browned and a crust forms on all sides. Remove the browned meat and set aside.
⏱️ 15 min - 5
In the same pot, add the chopped onions and smashed garlic. Sauté until softened, about 5-7 minutes.
⏱️ 7 min - 6
Add the quartered tomatoes and cleaned chiles to the pot. Pour in enough water to cover all the ingredients. Bring to a simmer and cook for 15-20 minutes until the chiles become soft and tender.
⏱️ 20 min - 7
While the chiles are simmering, toast the whole spices: in a dry pan over medium heat, add the whole cloves, whole black peppercorns, coriander seeds, and broken cinnamon stick. Toast until fragrant, about 2-3 minutes, shaking the pan frequently.
⏱️ 5 min - 8
Cut a piece of cheesecloth and place the toasted spices inside. Tie the cheesecloth securely to form a sachet.
⏱️ 2 min - 9
Carefully transfer the softened chiles, tomatoes, onions, and garlic (from Step 6) to a blender. Add the white vinegar, dried oregano, and ground cumin. Blend until the mixture is completely smooth.
⏱️ 5 min - 10
Return the browned chuck roast to the large pot. Add 5 cups of beef stock, or enough to cover the meat. Pour the blended chili sauce through a fine-mesh strainer directly into the pot, using a whisk to push the liquid through and separate any remaining solids.
⏱️ 5 min - 11
Add the spice sachet to the pot. Stir to combine all ingredients. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and slow-cook for approximately 4 1/2 hours, or until the meat is extremely tender and falling apart.
⏱️ 270 min - 12
Once cooked, remove the tender meat from the pot. Carefully ladle the rich cooking liquid (consommé) into a separate container and reserve. Shred the cooked meat using tongs. Pour a ladle of the reserved consommé over the shredded meat to keep it moist.
⏱️ 10 min - 13
Skim the fat from the top of the reserved consommé and place it in a small, shallow dish. Heat a griddle or large flat-bottom pan over medium heat.
⏱️ 5 min - 14
Dip each corn tortilla in the skimmed fat from the consommé. Place the dipped tortillas on the hot griddle. Top each tortilla with a generous amount of shredded Oaxaca cheese, then a portion of the shredded birria meat.
⏱️ 10 min - 15
Sprinkle finely diced white onion and chopped cilantro over the meat and cheese. Fold the tortillas in half to create the taco shape. Cook on the griddle, flipping occasionally, until they are crispy and the cheese is melted and slightly browned.
⏱️ 10 min - 16
Serve the crispy quesabirria tacos immediately. Provide small cups of the warm consommé for dipping, and garnish with lime wedges and tortilla chips on the side.
⏱️ 5 min