Quesabirria Tacos: The Ultimate Flavor Explosion

For the Tacos:

• 12 corn tortillas
• 2 cups shredded Oaxaca cheese (or mozzarella)
• Fresh cilantro, chopped
• 1 small onion, finely chopped
• Lime wedges for serving

Instructions

Step 1: Prepare the Chile Sauce

1. In a dry skillet over medium heat, toast the dried guajillo, ancho, and chipotle chiles for about 1-2 minutes until fragrant. Be careful not to burn them.
2. Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for about 15 minutes until they soften.
3. In the same skillet, heat 1 tablespoon of oil and sauté the onions, garlic, and tomatoes for about 5 minutes until softened.
4. Blend the softened chiles, sautéed onions, garlic, and tomatoes with 1 cup of beef broth and apple cider vinegar until you get a smooth sauce. Strain the mixture if necessary to remove any remaining bits of skin or seeds.

Step 2: Cook the Meat

1. Heat 1 tablespoon of oil in a large pot or Dutch oven. Season the meat with salt and black pepper, then sear on all sides until browned, about 5 minutes per side.
2. Pour the blended chile sauce over the meat, followed by the remaining 3 cups of beef broth. Add the cinnamon stick, bay leaves, cumin, oregano, paprika, and cloves.
3. Bring to a boil, then reduce the heat to low and let it simmer, covered, for about 3 hours. The meat should be tender enough to shred easily.
4. Remove the meat from the pot and shred it with two forks. Return the shredded meat to the consommé (broth) and let it soak for extra flavor.

Step 3: Assemble the Tacos

1. Heat a skillet or griddle over medium heat. Dip a tortilla into the consommé to coat it with the flavorful sauce, then place it on the skillet.
2. Sprinkle a generous amount of shredded cheese on one side of the tortilla and add some shredded birria meat on top.
3. Fold the tortilla in half and press down gently with a spatula. Cook for 2-3 minutes per side until crispy and golden brown.
4. Repeat with the remaining tortillas, adding more oil if needed to keep them from sticking.

Step 4: Serve and Enjoy!

• Serve the quesabirria tacos hot, garnished with chopped cilantro and onions.
• Pour some of the reserved consommé into a small bowl for dipping.
• Squeeze fresh lime juice over the tacos for a burst of citrusy goodness.

 

Quesabirria tacos are a perfect balance of textures and flavors, from the crispy, cheesy tortilla to the juicy, slow-cooked meat. This dish is not only satisfying but also fun to eat, especially when dipped into the rich consommé. Whether you’re making them for a family dinner or a gathering with friends, these tacos are guaranteed to be a hit.

Now that you know the secret to making the best quesabirria tacos at home, why not give them a try? Let us know how they turn out, and don’t forget to share them with taco lovers in your life!