Searching for the ultimate fusion of flavor and tradition? Welcome to the world of Quesabirria Tacos – the delightful blend of crunchy tortilla, tender meat, and melty cheese that will take your taste buds on a memorable Mexican journey.
A Trip Down Memory Lane
For those who’ve experienced the bustling streets of Tijuana, Quesabirria Tacos are not just food. They represent memories of family gatherings, lively marketplaces, and the rich culinary heritage of Mexico. If you’re longing to recreate those flavors at home, you’re in the right place!
The Allure of Quesabirria Tacos
Quesabirria Tacos are unique, and here’s why:
- Bursting with Flavor: Tender beef marinated in a vibrant blend of guajillo and chipotle peppers, simmered to perfection.
- Cheesy Goodness: Oaxaca cheese, melted to perfection, adds that irresistible twist.
- Versatile & Flexible: Got leftover birria meat? Turn them into burritos or top them on Mexican rice. The possibilities are endless!
The Quesabirria Recipe: From Ingredients to Instructions
What You’ll Need:
- Meat Ensemble: Select the finest cuts of short ribs and beef chuck roast, seasoned generously with the classic duo of sea salt and freshly cracked black pepper.
- The Marinade Symphony: Compose a melody of flavors by mixing dried guajillo peppers, smoky chipotle peppers bathed in adobo sauce, tangy apple cider vinegar, rich tomato paste, robust garlic, and a harmonious sprinkle of exotic spices.
- Stew Essentials: Begin with the velvety base of olive oil, blend in the savory notes of white onion, add a hint of warmth with ground cinnamon, include the depth of bay leaves, and finally, pour in the luxurious beef broth to tie it all together.
- Assembling the Tacos: Yellow corn tortillas, Oaxaca cheese, and fresh cilantro.
Creating the Magic:
- Prepare the Birria: Marinate the meat, blend the sauce, and let the flavors meld together.
- Cook the Stew: Braise in the oven for 3 hours, low and slow.
- Make the Quesabirria Tacos: Fry in a skillet with reserved fat, fold, and sizzle to crispy perfection.
Serving Suggestions and Tips for Success
Dip the tacos in extra stew broth, top with guacamole or spicy ranch taco sauce, and enjoy the symphony of flavors. Remember, don’t rush the process; good food takes time and love.
The Perfect Taste of Home
Whether you’re craving the street food from your trips to Tijuana or want to explore new culinary horizons, Quesabirria Tacos are a treat for all occasions. Share the joy with family and friends, and let the flavors transport you to the heart of Mexico.
For the Star of the Show:
- Short ribs deboned, cubed: 4-5 pieces
- Beef chuck roast: 2 lbs
- Sea salt: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Dried guajillo peppers: 6-7
- Chipotle pepper from a 7 oz can: 1
- Apple cider vinegar: 3 tablespoons
- Tomato paste: 4 tablespoons
- Garlic minced: 5 cloves
- Dried Mexican oregano: 1 1/2 teaspoons
- Smoked paprika: 1 teaspoon
- Cumin: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon
- Olive oil: 1 tablespoon
- White onion chopped: 1 cup
- Ground cinnamon: 2 teaspoons
- Bay leaves: 2
- Beef broth: 32 ounces
- Yellow corn tortillas: 16
- Oaxaca cheese shredded: 1 1/2 cups
- Fresh cilantro chopped: Garnish to taste
Crafting the Birria:
- Meat Preparation: Trim and cube both the chuck roast and short ribs. Season them with the soulful combination of salt and pepper, and set them aside to rest in a large, covered container.
- Chili Tenderness: Soak the guajillo chilis in boiling water for 10 minutes, and then remove the stems and seeds.
- Marinade Magic: Blend all the marinade ingredients until smooth.
- Marination Moment: Coat the meat lovingly with the marinade and let it soak in flavor for at least an hour.
Cooking the Stew:
- Oven Readiness: Set the stage by preheating the oven to 325°F.
- Onion and Meat Alchemy: Drizzle olive oil into a French or Dutch oven, and cook the onions until softened. Sear the marinated meat and blend in cinnamon, bay leaves, and beef broth.
- Braise the Creation: Allow the meat to slowly cook in the oven for 3 hours. Skim some fat off and save it.
- Shredding Love: Tenderly shred the meat with a fork and return it to the Dutch oven, tossing it with the rich sauce.
Assembling the Tacos:
- Fat Melting: Utilize 1-2 tablespoons of the reserved fat over medium-high heat.
- Taco Artistry: Dip the tortillas into the stew and fry them in the skillet. Add cheese and meat, fold, and fry until crispy.
- Serving the Feast: Garnish with more cheese and cilantro, and use some birria stew broth as a unique dipping sauce.