Quesabirria Tacos
Quesabirria Tacos
Ingredients
For the Birria
- 3 pounds chuck roast, cut into large chunks
- 1 large onion, roughly chopped
- 8 cloves garlic, peeled
- 8 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 2 dried chile de arbol, optional
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano, Mexican oregano preferred
- 1/2 teaspoon black peppercorns
- 3 whole cloves
- 1/2 cinnamon stick
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil, or canola oil
- 1 teaspoon salt, to taste
- 4 cups water or beef broth, as needed
For the Tacos and Serving
- 12 corn tortillas
- 2 cups Oaxaca cheese, shredded (or mozzarella or Monterey Jack)
- 1/2 cup white onion, finely diced
- 1/2 cup cilantro, chopped
- 4 lime wedges
Instructions
- 1
Pat the chuck roast dry and season generously with salt. Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches until deeply browned on all sides, about 3-5 minutes per side. Remove the seared meat and set aside.
⏱️ 15 min
- 2
While the meat is searing, toast the dried guajillo, ancho, and chile de arbol (if using) in a dry pan over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let them rehydrate for about 15-20 minutes until softened.
⏱️ 20 min
- 3
In the same Dutch oven (add more oil if needed), add the roughly chopped onion and peeled garlic. Sauté until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 4
Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. Add the softened chiles, sautéed onion and garlic, cumin seeds, dried oregano, black peppercorns, whole cloves, cinnamon stick, and apple cider vinegar to a blender. Add the reserved chile soaking liquid or beef broth. Blend until a smooth paste forms, adding more liquid if necessary to achieve a pourable consistency.
⏱️ 10 min
- 5
Return the seared meat to the Dutch oven. Pour the chile paste over the meat. Add enough water or beef broth to almost cover the meat. Season with additional salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until the meat is fork-tender and easily shreds.
⏱️ 240 min
- 6
Once cooked, remove the meat from the pot and shred it using two forks. Strain the consommé (the cooking liquid) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract as much liquid and flavor as possible. Discard the solids. Skim off some of the fat from the top of the consommé; this flavorful fat (known as "manteca" or "aceite") will be used for frying the tortillas. Reserve the shredded meat and consommé separately.
⏱️ 15 min
- 7
Set up a station with the shredded birria meat, shredded cheese, finely diced white onion, chopped cilantro, and lime wedges. Heat a large skillet or comal over medium-high heat.
⏱️ 5 min
- 8
Dip a corn tortilla into the reserved fat (manteca/aceite) from the consommé, ensuring both sides are coated. Place the dipped tortilla on the hot skillet.
⏱️ 1 min
- 9
Immediately sprinkle a generous amount of shredded cheese over one half of the tortilla. Add a spoonful of the shredded birria meat on top of the cheese.
⏱️ 1 min
- 10
Once the cheese starts to melt and the bottom of the tortilla is lightly crisped, fold the other half of the tortilla over to create a taco shape. Press down gently with a spatula.
⏱️ 1 min
- 11
Cook for another 1-2 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and slightly caramelized at the edges.
⏱️ 3 min
- 12
Continue with the remaining tortillas, cheese, and meat.
⏱️ 15 min
- 13
Serve the Quesabirria tacos hot with a side of the warm consommé for dipping, and garnish with fresh diced white onion, chopped cilantro, and a squeeze of lime juice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quesabirria Tacos
For the Birria
- 3 pounds chuck roast, cut into large chunks
- 1 large onion, roughly chopped
- 8 cloves garlic, peeled
- 8 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 2 dried chile de arbol, optional
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano, Mexican oregano preferred
- 1/2 teaspoon black peppercorns
- 3 whole cloves
- 1/2 cinnamon stick
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil, or canola oil
- 1 teaspoon salt, to taste
- 4 cups water or beef broth, as needed
For the Tacos and Serving
- 12 corn tortillas
- 2 cups Oaxaca cheese, shredded (or mozzarella or Monterey Jack)
- 1/2 cup white onion, finely diced
- 1/2 cup cilantro, chopped
- 4 lime wedges
Instructions
- 1
Pat the chuck roast dry and season generously with salt. Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches until deeply browned on all sides, about 3-5 minutes per side. Remove the seared meat and set aside.
⏱️ 15 min - 2
While the meat is searing, toast the dried guajillo, ancho, and chile de arbol (if using) in a dry pan over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let them rehydrate for about 15-20 minutes until softened.
⏱️ 20 min - 3
In the same Dutch oven (add more oil if needed), add the roughly chopped onion and peeled garlic. Sauté until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min - 4
Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. Add the softened chiles, sautéed onion and garlic, cumin seeds, dried oregano, black peppercorns, whole cloves, cinnamon stick, and apple cider vinegar to a blender. Add the reserved chile soaking liquid or beef broth. Blend until a smooth paste forms, adding more liquid if necessary to achieve a pourable consistency.
⏱️ 10 min - 5
Return the seared meat to the Dutch oven. Pour the chile paste over the meat. Add enough water or beef broth to almost cover the meat. Season with additional salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until the meat is fork-tender and easily shreds.
⏱️ 240 min - 6
Once cooked, remove the meat from the pot and shred it using two forks. Strain the consommé (the cooking liquid) through a fine-mesh sieve into a separate bowl, pressing on the solids to extract as much liquid and flavor as possible. Discard the solids. Skim off some of the fat from the top of the consommé; this flavorful fat (known as "manteca" or "aceite") will be used for frying the tortillas. Reserve the shredded meat and consommé separately.
⏱️ 15 min - 7
Set up a station with the shredded birria meat, shredded cheese, finely diced white onion, chopped cilantro, and lime wedges. Heat a large skillet or comal over medium-high heat.
⏱️ 5 min - 8
Dip a corn tortilla into the reserved fat (manteca/aceite) from the consommé, ensuring both sides are coated. Place the dipped tortilla on the hot skillet.
⏱️ 1 min - 9
Immediately sprinkle a generous amount of shredded cheese over one half of the tortilla. Add a spoonful of the shredded birria meat on top of the cheese.
⏱️ 1 min - 10
Once the cheese starts to melt and the bottom of the tortilla is lightly crisped, fold the other half of the tortilla over to create a taco shape. Press down gently with a spatula.
⏱️ 1 min - 11
Cook for another 1-2 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and slightly caramelized at the edges.
⏱️ 3 min - 12
Continue with the remaining tortillas, cheese, and meat.
⏱️ 15 min - 13
Serve the Quesabirria tacos hot with a side of the warm consommé for dipping, and garnish with fresh diced white onion, chopped cilantro, and a squeeze of lime juice.
⏱️ 1 min