Quesabirria Tacos
Transform your taco night into a flavorful fiesta with these irresistible Quesabirria Tacos! Packed with rich, slow-cooked beef simmered in a bold blend of guajillo and ancho chilies, tomatoes, and aromatic spices, these tacos are the ultimate fusion of Mexican cuisine's savory and cheesy delights. With tortillas dipped in the robust birria broth and crisped to perfection, the tacos are filled with gooey melted cheese, juicy shredded beef, and fresh cilantro and onions for a burst of texture and flavor. Served hot with a side of the deeply flavored broth for dipping and zesty lime wedges, this recipe combines comfort food with restaurant-quality flair. Perfect for impressing dinner guests or indulging in a hearty weekend treat, these cheesy, comforting, and crispy tacos are an unforgettable addition to your culinary repertoire.
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 4 Dried guajillo chilies
- 2 Dried ancho chilies
- 2 tbsp Canned chipotle peppers in adobo sauce
- 2 medium Tomatoes
- 1 large White onion
- 6 Garlic cloves
- 1 Cinnamon stick
- 4 Cloves
- 2 Bay leaves
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 2 tbsp Salt
- 4 cups Beef broth
- 12 Corn tortillas
- 2 cups Oaxaca or mozzarella cheese, shredded
- 1 cup Fresh cilantro, chopped
- 4 Lime wedges
- 2 tbsp Vegetable oil
Instructions
Start by removing the stems and seeds from the guajillo and ancho chilies. Place them in a pot of boiling water and allow them to simmer for 10 minutes until softened. Drain and set aside.
In a blender, add the softened chilies, chipotle peppers, tomatoes, half of the onion, peeled garlic cloves, cinnamon stick, cloves, cumin seeds, black peppercorns, and a cup of beef broth. Blend until smooth to create the birria sauce.
Cut the beef into large chunks. Season with salt and place in a large pot or Dutch oven. Pour the birria sauce over the beef, add the bay leaves, and pour in the remaining beef broth. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
Remove the beef from the pot and shred it with two forks. Discard the bay leaves and set the shredded beef aside. Skim off any excess fat from the broth, saving the broth to use as a dipping sauce.
Finely dice the remaining half of the onion and set aside.
Heat a skillet over medium heat and add a little vegetable oil. Dip each tortilla briefly in the beef broth to add flavor, then place it on the skillet.
Sprinkle a layer of shredded cheese on one half of the tortilla, add some shredded beef, and top with a sprinkle of diced onion and cilantro. Fold the tortilla over to form a taco.
Cook the quesabirria on each side for about 2-3 minutes, until the tortillas are crispy and the cheese has melted.
Serve the quesabirria tacos warm with a side of the reserved broth for dipping and lime wedges on the side.
Nutrition Facts
Calories |
5130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 20397 mg | 887% | |
| Total Carbohydrate | 363.2 g | 132% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 27.3 g | ||
| Protein | 277.3 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2436 mg | 187% | |
| Iron | 48.0 mg | 267% | |
| Potassium | 6960 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
