Quesabirria Tacos

Mexican Quesabirria Tacos feature tender beef in crispy corn tortillas with cheese, and a rich birria sauce made with dried chilis and spices.

5 from 2 votes

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Course: Main Course

Cuisine: Mexican

Keyword: birria tacos, quesa birria tacos, quesabirria tacos

Prep Time: 20

Cook Time: 2 40

Total Time: 3

Servings:

Calories: 178kcal

Author: Kate | You Say Potatoes

Equipment

Dutch Oven
Skillet

Ingredients

For the Birria:

2 pounds boneless beef chuck roast cut into chunks
4 dried guajillo chilies
2 dried ancho chilies
2 dried pasilla chilies
1 small onion quartered
4 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
½ teaspoon ground cloves
½ teaspoon black pepper
¼ teaspoon ground cinnamon
4 cups beef broth
2 bay leaves
Salt to taste

For serving:

Small corn tortillas
Oaxaca or Monterey Jack, or mozzarella cheese, shredded
Fresh cilantro leaves chopped
Finely diced onions
Lime wedges

Instructions

Prepare the Dried Chilies:

Remove the stems and seeds from the dried chilies.
Toast them in a dry skillet over medium heat for a few seconds until fragrant.
Place the toasted chilies in a bowl, cover with hot water, and let them soak for 15-20 minutes until softened.
Once softened, drain the chilies and reserve 1 cup of the soaking liquid.

Blend the Chili Paste:

In a blender, combine the soaked chilies, quartered onion, minced garlic, ground cumin, ground coriander, dried oregano, ground cloves, black pepper, ground cinnamon, and a pinch of salt.
Add the reserved chili soaking liquid and blend until you have a smooth, thick paste. Set aside.

Prepare the Beef:

Heat a large skillet or Dutch oven over medium-high heat and add a bit of oil.
Brown the chunks of beef on all sides, working in batches if necessary, and then remove them from the skillet.

Cook the Birria Meat:

In the same skillet, add the chili paste and cook over medium heat for about 5 minutes, stirring frequently, until it thickens and darkens.
Return the browned beef to the skillet and stir to coat the meat with the chili paste.
Add the beef broth and bay leaves. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the birria simmer for 2-3 hours until the beef is tender and can easily be shredded with a fork.
As the birria cooks, check the liquid level and add more broth or water if needed.

Shred the Beef:

Once the beef is tender, remove it from the skillet and shred it using two forks.
Return the shredded beef to the birria sauce and let it simmer for an additional 20-30 minutes to absorb the flavors. Save any leftover liquid (consommé) for dipping.

Assemble the Tacos:

Brush both sides of the tortillas with the birria sauce, then place on a hot griddle or skillet.
Add a portion of the beef birria in the center of a tortilla, then sprinkle shredded cheese, cilantro and diced onions on top of the birria. Fold the tacos and fry on each side until crispy.
Squeeze fresh lime juice over the taco for a burst of flavor.
Serve your delicious Beef QuesaBirria Tacos hot with a bowl of birria sauce/consommé for dipping.

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Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.