The Ultimate Guide to Quesabirria Tacos
These Mexican Quesabirria Tacos feature tender birria beef, melty cheese, and crispy tacos for an irresistible combination of flavors. Perfect for a homemade Mexican feast!
Ingredients
- 2 lbs bone-in beef short ribs or chuck roast
- Salt and pepper, to taste
- 1 tablespoon oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 large tomato, chopped
- 3 dried ancho chiles, stems and seeds removed
- 1 dried arbol chile, stem and seeds removed
- 1 bay leaf
- 1 teaspoon cumin
- 1/2 teaspoon cloves
- 4 cups beef broth (or water)
- Tacos:12 corn tortillas Fresh cilantro and lime wedges, for serving
- 1 cup shredded Oaxaca cheese (or Monterey Jack)
- Fresh cilantro and lime wedges, for serving
Instructions
- Prepare the Birria:Season and Sear: Season beef with salt and pepper. In a large pot, heat oil and sear the beef on both sides until browned.Add Aromatics: Add onions, garlic, and tomato; cook until softened.Make Sauce: In a blender, blend dried chiles, tomato, garlic, and a bit of broth to create a thick sauce.Slow Cook: Return sauce and remaining broth to the pot with the meat. Add bay leaf, cumin, and cloves. Cover and simmer on low for 4-5 hours (or 8 hours in a slow cooker) until beef is fork-tender.Assemble and Fry Tacos: Shred Meat: Remove beef, shred it into small pieces, and strain the broth to use as consome for dipping.Dip Tortillas: Lightly dip each tortilla in the birria fat, then place in a hot skillet.Add Meat and Cheese: Add shredded meat and cheese to each tortilla, fold, and cook until the tortilla is crispy and cheese is melted.Serve: Serve hot with fresh cilantro, lime wedges, and consome on the side for dipping.
Notes
- Blend of Chiles: Use a variety of chiles for a rich, smoky flavor.
- Melty Cheese: Oaxaca cheese is traditional, but Monterey Jack also works well.
- Serve Fresh: Enjoy tacos immediately for the crispiest texture.