Name: Quesabirria Tacos
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Ingredients: 3 pounds chuck roast; 8 dried guajillo chilies; 4 Roma tomatoes, quartered; 1 whole garlic bulb; 1 white onion, quartered; 1 teaspoon whole cumin; 1 teaspoon whole coriander; 1 teaspoon dried oregano; 1 teaspoon whole peppercorns; 4 to 5 whole cloves; 4 cups beef broth; 4 cups water; 3 bay leaves; 1 teaspoon salt, or to taste; Reserved cooking liquid from the Birria; ½ white onion, finely chopped; ¼ cup chopped cilantro; 12 Corn tortillas; 12 ounces Grated Oaxaca cheese; 2 tablespoons cilantro; ½ white onion, finely chopped; Lime wedges

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These quesabirria tacos are a delicious blend of flavors and textures that will quickly become a dinnertime favorite.

This quesabirria taco recipe brings together the best of both worlds: the rich, savory goodness of birria and the undeniable charm of tacos. Add some cheese and these birria tacos turn into quesabirria tacos!

It's an exquisite blend of flavors and textures that will leave you craving more.

Whether you're hosting a dinner party or just spicing up your family dinner, these tacos are sure to impress.

Originating from the Mexican states of Jalisco and Zacatecas, birria is traditionally a celebratory dish, often enjoyed at weddings and holiday gatherings.

Its popularity has skyrocketed with the fusion of birria and tacos, creating an irresistible street food sensation. Quesabirria tacos, with their juicy, flavorful meat and crispy, cheesy tortillas, are not just a meal; they're an experience.

They're perfect for festive occasions, weekend family dinners, or even as a special treat during the week.

If you're a fan of tacos and want some taco Tuesday ideas, you'll be thrilled with Chicken Taco Spaghetti for a pasta twist.

Our our easy Sheet Pan Chicken Fajitas and the mouth-watering Smash Burger Tacos.

Each of these dishes adds a unique flavor to your Taco Tuesday lineup!

What You'll Love About This Recipe

Rich and Flavorful: The combination of spices and slow-cooking turns the beef into a tender, flavorful delight.
Cheesy Goodness: The melted Oaxaca cheese in each taco adds a gooey, delicious texture.
Interactive Eating Experience: Dipping the tacos into the consommé is not just tasty, but fun too!
Versatile and Customizable: Adapt the toppings and spiciness to suit your taste.
A Crowd Pleaser: Perfect for gatherings, everyone will love assembling and devouring these tacos.

Ingredients

Beef Chuck Roast: This is your star ingredient of our birria tacos. A well-marbled chuck roast yields tender, flavorful meat. Look for cuts with rich marbling for the best results. The tender cooked meat will be made into shredded beef. You could also use goat meat.

Dried Guajillo Chilies: These chilies offer a mild heat with a hint of sweetness. If they're not available, you can substitute with New Mexico or California chilies, but Guajillo is ideal for authentic flavor.

Roma Tomatoes: Choose firm and ripe tomatoes. They add a bright, tangy flavor to the birria sauce.

Garlic and White Onion: Essential for depth of flavor. Fresh is best!

Whole Spices (Cumin, Coriander, Peppercorns, Cloves and Bay Leaves): Freshly ground spices bring out a more intense and fresh flavor compared to pre-ground.

Shredded Oaxaca Cheese: This cheese melts beautifully, making it perfect for tacos. If unavailable, try mozzarella as a substitute. We shredded ours to ensure optimum melting.

Corn Tortillas: The traditional choice for tacos. They hold up well to the juicy filling and have a distinct taste that complements the birria.

Beef Broth: You can use homemade beef broth or low sodium store bought broth.

Fresh Cilantro and Lime: For serving.

Equipment

Large Pot: For cooking the birria. A Dutch oven is ideal.
Blender: To puree the sauce ingredients.
Fine-Mesh Strainer: For a smooth, refined sauce.
Frying Pan: To crisp up the tacos.
Two Forks: For shredding the meat.
Spoons and Knives: For chopping and stirring.

Alternatives: If you don't have a blender, a food processor works. No strainer? A cheesecloth can help.

Instructions

For this recipe, we'll divide up the instructions into sections such as prepping the veggies, prepping the barria tacos and making the sauce.

Ingredient Preparation

Start by deseeding 8 guajillo chilies for a perfect balance of flavor and heat.

Next, tackle the onion – peel and chop it to release its aromatic flavors.

For the garlic, simply slice off the top of the bulb, then gently peel away some of the outer layers.

Moving on to the beef, cut it into substantial chunks to ensure it cooks evenly and absorbs all the flavors.

Finally, combine cumin, coriander, peppercorns, cloves, and oregano in a grinder. Whizz them until they form a finely ground, aromatic powder. Or you can use a metal and pestle to grind the spices by hand

Birria Cooking Process

To start cooking the birria stew, grab a large pot and combine your beef chunks, the deseeded guajillo chilies, the freshly chopped onion, garlic, bay leaves, your homemade spice mix, a pinch of salt, beef broth, and water.

Adding peppers, meat and veggies to water and broth.

Bring this rich mixture to a boil over high heat for about 30 minutes.

While that's bubbling away, quarter your Roma tomatoes and get them ready for blending.

After 30 minutes, fish out the guajillo chilies, onion, and garlic (don't forget to peel the garlic) and put in a food processor or blender.

Scoop about half a cup of the broth and blend these ingredients with the tomatoes until they form a smooth, vibrant sauce.

The next step is crucial: strain this blended tomato mixture back into your pot to ensure a smooth, lump-free birria.

Let this simmer gently on a low to medium heat for 3 hours. Keep the lid slightly ajar and stir occasionally, allowing the flavors to meld beautifully.

Taco Assembly

Once the meat is fall-apart tender, remove it from the pot to cool slightly. This makes handling and shredding easier.

Now, turn your attention to the onion. Finely dice it to sprinkle over your tacos later.

Slice the limes into eighths, ready to add that zesty kick to each taco.

Chop half of the cilantro finely, and keep the other half leafy for a fresh garnish. Set them both aside.

Next, grab your cheese and shred it into melty, stringy deliciousness.

Shredding the beef is up next. Use two forks to pull it apart into succulent strands.

Skim off the oil that’s surfaced on the broth and spread it onto a plate. This will add an extra layer of flavor to your corn tortillas.

Dip each tortilla in the broth oil.

Next load them up with the shredded cheese and beef.

Tortilla with shredded cheese and barria meat.

Warm a pan with a touch of oil and place the loaded tortillas in. Cook for about a minute.

Then fold them into classic taco shapes.

Continue cooking each side of the taco for an additional minute until they reach a perfectly golden hue. Repeat this step for all your tacos.

Crafting the Consommé

For the consommé, ladle about a cup of the broth into a bowl. Stir in the finely chopped cilantro and diced onions to infuse it with fresh, vibrant flavors.

This will be the dipping sauce for the barria tacos.

Serving Your Tacos

It’s garnishing time! Sprinkle the tacos with the reserved cilantro leaves, add a wedge of lime for a tangy twist, and sprinkle the remaining diced onions for a crunchy finish.

Serve these mouthwatering Birria tacos alongside the flavorful consommé, perfect for dipping. Dive in and savor the taste of tradition!

Recipe

4-6 Servings