Sure! Quesabirria Tacos are a delicious Mexican dish made of tender, flavorful birria (a stew made from beef) paired with melty cheese in a crispy taco shell. Here’s an easy recipe perfect for beginners!
Quesabirria Tacos Recipe (Beginner-Friendly)
Ingredients:
For the Birria (Stew):
- 2 lbs beef chuck roast or beef short ribs (bone-in or boneless)
- 4 dried guajillo chiles (or you can use a combination of guajillo and ancho chiles for a smokier flavor)
- 2 dried pasilla chiles (optional, for added depth)
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves (optional)
- 1 bay leaf
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon black pepper
- 6 cups beef broth (or water if preferred)
- 2 tablespoons apple cider vinegar (optional, for a tangy kick)
For the Tacos:
- 12 small corn tortillas (or flour tortillas, if preferred)
- 1 ½ cups Oaxaca cheese or mozzarella cheese (shredded)
- Fresh cilantro (chopped, for garnish)
- 1 small onion, finely chopped (for garnish)
- Lime wedges (for serving)
- Extra birria broth (for dipping the tacos)
Instructions:
- Prepare the Chilies:
- Remove the stems and seeds from the dried chiles. In a large pot, heat 2 cups of water over medium heat.
- Add the chiles to the water and cook for 5-10 minutes until they soften. Once softened, blend the chiles in a blender or food processor with a little bit of the water used for soaking. Blend until smooth, creating a chili paste.
- Cook the Birria:
- In a large pot or Dutch oven, add the beef (either chuck roast or short ribs), the chili paste, onion, garlic, oregano, cumin, cinnamon, cloves (optional), bay leaf, salt, and pepper.
- Pour in the beef broth, making sure the meat is mostly covered.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and easily shreds with a fork. You can also cook it in a slow cooker on low for 6-8 hours for an even easier option.
- Shred the Beef:
- Once the beef is cooked and tender, remove it from the pot and shred it with two forks. Discard any bones if using short ribs.
- Strain the remaining broth (optional) and set it aside for dipping the tacos later.
- Assemble the Tacos:
- Heat a non-stick pan or skillet over medium heat. Lightly dip each corn tortilla into the birria broth (this helps add flavor and makes the tortillas soft). You can also just warm the tortillas in the pan if you prefer.
- Place the dipped tortilla in the pan and sprinkle with cheese. Then, add a generous amount of shredded birria beef on top of the cheese.
- Top with a little more cheese and fold the tortilla in half, pressing down gently to help it crisp up. Cook the taco for 1-2 minutes on each side until crispy and the cheese has melted inside.
- Serve:
- Once the tacos are crispy and golden brown, remove them from the pan.
- Top with chopped onions and fresh cilantro for added flavor and freshness.
- Serve with lime wedges and a small bowl of the reserved birria broth for dipping.
Tips for Success:
- For Extra Crispiness: After dipping the tortillas in the broth, you can lightly fry them in a bit of oil to get them extra crispy before adding the cheese and meat.
- Customize the Toppings: You can add additional toppings like avocado slices, salsa, or even hot sauce for extra flavor.
- Make Ahead: The birria stew can be made in advance and stored in the fridge for a few days, or frozen for later use.
These Quesabirria Tacos are packed with flavor and sure to impress! Enjoy this delicious, beginner-friendly recipe!
