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.
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.
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.
- 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.
For this recipe, we'll divide up the instructions into sections such as prepping the veggies, prepping the barria tacos and making the sauce.
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.
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.
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.
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!
Quesabirria tacos, with their rich, spicy beef and melted cheese, are perfect for any celebration or family dinner.
For the Birria
- 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
For the Consommé (Birria broth)
- Reserved cooking liquid from the Birria
- ½ white onion, finely chopped
- ¼ cup chopped cilantro
For Assembling Tacos
- 12 Corn tortillas
- 12 ounces Grated Oaxaca cheese
- 2 tablespoons cilantro
- ½ white onion, finely chopped
- Lime wedges
Preparing the Ingredients
- Remove seeds from guajillo chilies.
- Peel and chop one of the onions.
- Cut top off of whole garlic bulb and remove some of the outer skin.
- Cut beef into large pieces.
- Grind together cumin, coriander, peppercorns, cloves, and oregano until it's a fine powder.
Cooking the Birria
- In a large pot, put the beef, guajillo chilies, chopped onion, garlic, bay leaves, the ground spice mix, some salt, beef broth, and water. Cook on high heat for 30 minutes.
- In blender or food processor, put quartered Roma tomatoes.
- Remove guajillo chilies, onion, garlic (after peeling), and about half a cup of the broth. Blend with the tomatoes until it's smooth.
- Strain blended sauce and add back to the broth in the pot. Continue cooking for 3 hours on low-medium heat, with the lid slightly covering pot and stirring every 30 minutes.
Preparing the Tacos
- When meat is very tender, take out of the pot and let cool.
- Finely chop remaining onion.
- Cut limes into eight pieces.
- Chop half of cilantro finely and remove the stems from other half. Set aside.
- Shred cheese.
- Shred beef using two forks.
- Remove oil that's floating on top of the broth with a spoon and put it on a plate.
- Dip tortillas in oil and then add cheese and beef to each tortilla.
- In a pan with oil, cook the tacos on medium heat. After a minute, fold in half.
- Cook folded tacos for additional minute on each side until golden brown.
- Repeat for all the tacos.
Making the Consommé
- Take a cup of the broth and mix with the finely chopped cilantro and diced onions in a bowl to create a flavorful consommé.
Serving the Tacos
- Add cilantro leaves, lime wedges, and the remaining diced onions as garnishes to your tacos.
- Serve your delicious Birria tacos with the consommé for dipping. Enjoy!
Any leftover broth is great for additonal dishes like soup.
Sear the Meat: For an extra flavor boost, consider searing the beef before adding it to the broth. This step creates a rich, caramelized crust that adds depth to the birria.
Balancing Spices: Adjust the spices according to your taste. If you prefer a bit more heat, don't hesitate to add extra peppercorns or even a pinch of chili powder.
Consistency of the Sauce: When blending the sauce, aim for a smooth texture. A fine mesh strainer can help remove any larger particles, ensuring a silky consommé.
Tortilla Tips: Don’t skip dipping the tortillas in the birria oil! This step infuses them with flavor and helps achieve that perfect crispy texture.
Cheese Matters: While Oaxaca cheese is ideal, your choice of cheese can vary based on availability and taste preference. Experiment with different types to find your favorite combination.
Serving Temperature: Serve the tacos hot and the consommé warm. This difference in temperature creates a delightful contrast in your meal.
Leftover Magic: Don't discard the leftover consommé. It can be used as a base for soups or even as a unique sauce for other dishes.
Refrigerator: Store leftover birria meat and consommé in separate airtight containers. They will last for up to 3 days.
Freezer: For longer storage, freeze the birria meat and consommé separately. They freeze well for up to 3 months.
Reheating: Thaw in the refrigerator if frozen, then reheat on the stove until warmed through. Refresh the flavors with a bit of lime juice or a dash of freshly ground spices.
- Meat: You can substitute chuck roast with lamb or goat for a different flavor profile.
- Spicy Kick: Add chipotle peppers or a bit of adobo sauce for a smokier, spicier birria.